Sweet Shortcrust Pastry (Pate Sucre)

I know that some people find the prospect of making pastry really daunting.  You don’t have to make it. There are really good shop bought packets of pastry and I definitely use them when it suits me.  Or if you want to make a tart without pastry but which still slices try my Plum and Walnut Crumble Tart


Plum and Walnut Crumble Tart

If you do want to give pastry a go and have a food processor then this recipe is an easy one of making a sweet shortcrust or pate sucre as cheffy types call it.

Ingredients (makes 300g)

  •  90g/3½oz butter, softened
  • 65g/2½oz caster sugar
  • 3 free-range egg yolks
  • 200g/7oz plain flour, plus extra for dusting



  1. Put butter and sugar into food processor and blitz till combined
  2. Add yolks one at a time, pulsing until each is incorporated
  3. Put in flour and pulse until mix starts to come together in clumps.  Stop as soon as this happens so you don’t overwork the pastry
  4. Tip mix out onto a floured work surface and lightly knead until it forms a ball
  5. Wrap in cling film and put into fridge, preferably overnight, but for at least an hour
  6. Take pastry out of fridge and allow it to become malleable before rolling (about 30 mins if chilled overnight)



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