Sweet Pastry Recipe (Pâte Sucrée)

August 18, 2020By 9
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This sweet pastry recipe is one of my staple recipes, it’s the backbone of thousands of my creations. It’s super adaptable, easy and quick to make and produces a wonderfully crisp pastry that pairs well with anything!

This pastry recipe really couldn’t be easier, it literally only has 4 simple steps and can be made within minutes.

Just like it describes below, there’s really no magic trick to this recipe. The only tips I can provide is to absolutely make sure your butter is relatively soft and your water is cold. If making by hand it’s pretty difficult to overwork but don’t be afraid to add a few drops of water if it looks too dry.

This recipe is enough for one large open faced tart. Ideal for chocolate tarts, galettes, lemon tarts etc. If you plan on making a tart with a pastry top, I would multiply this recipe by 1.5. This pastry recipe is very flexible when scaled up and multiplied for more than one use. If wrapped correctly and refrigerated, this dough can retain freshness for up to 5 days so I always make a point to make 2 or 3 times the recipe to have on hand if I’m planning on making other things that week.

So how do I make this Sweet Pastry from scratch?

To make this pastry recipe begin by beating together the butter and sugar until pale and creamy. Add in the egg yolks and continue beating until incorporated. Add the flour and water at the same time and continue mixing until just barely combined. Mix until the flour has just disappeared. Over mixing can lead to a tough pastry so be careful. Once a dough has formed, wrap tightly in cling film and place into the fridge to chill. Allow the pastry to chill for at least 1 hour before using.

To check out dessert recipes where you can use this sweet pastry, check out my Pastry Category, here.

Sweet Pastry

pinkhairedpastrychef
A super simple rich buttery sweet pastry that can be adapted multiple ways! (See the rest of my blog for examples)
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Prep Time 20 mins
Total Time 20 mins
Course Baking, Dessert, Pastry, patisserie
Cuisine French, Pastry, Patisserie, Pies, Sweet, Tarts
Servings 1 12 inch tart or 2 small galettes or 20+ individual tarts
Calories 3202 kcal

Equipment

  • 1 A stand mixer if you have one (totally optional)
  • 1 Wooden spoon
  • 1 Spatula
  • 2 Mixing bowls

Ingredients
  

  • 150 grams butter room temperature
  • 150 grams icing sugar
  • 37 grams egg yolk
  • 490 grams plain flour
  • 60 ml cold water

Instructions
 

  • Using a stand mixer, or a wooden spoon, beat the butter and icing sugar together until the butter starts to lighten and the mix get slightly fluffy.
  • Add in the egg yolk in small amounts, beating well after each addition.
  • Mix in the flour and water and gently combine until you have a smooth dough. If doing this by hand, its easier to add the flour and water, mix a little bit in the bowl and then turn out onto a clean surface and knead together until you form a nice smooth dough.
  • Chill for at least 30 minutes before using.

Notes

The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.
Keyword adaptable, buttery, Dessert, Easy, Food recipe, mutiple use, Pastry, Quick recipe, Rich, Simple

 

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