Sweet Rich Shortcrust Pastry, classically known as Pâte Sucrée, is the sweet variation of Rich Shortcrust Pastry. Just in case the name didn't give it away. The difference between the two (brace yourselves) is that the sweet version contains sugar. Whilst I'm not a big fan of shortcrust pastry, I do prefer the sweeter version simply because it has some flavour. It's just as easy to make a shortcrust pastry and so I would recommend this for any sweet bakes.
Makes approx 320g
Hands-on Time 10 minutes
170g Plain flour
85g Unsalted butter (cubed and chilled)
30g Caster sugar
1 Egg yolk, medium (beaten with 2 tbsp cold water)
Mix the flour and salt together in a bowl.
Add the butter, and using your thumb and forefingers, rub into the flour until you have breadcrumbs.
Add the sugar to the breadcrumbs and stir using the spoon.
Add the egg yolk/water and mix into the breadcrumbs and combine using the spoon. You should find a dough starts to form. I find it’s better to combine using a spoon than your hands as you’re less likely to overwork the dough and also soften the butter from the heat of your body.
Add more water, a teaspoon at a time, only if you think it needs it, although you shouldn’t.
Once all breadcrumbs have been incorporated, place the dough on a large piece of clingfilm and flatten into a circle.
Cover with another large piece of clingfilm.
Wrap up and pop into the fridge for at least 30 minutes before using.
Things you can make using Sweet Rich Shortcrust Pastry: