The best way to make French type candy pastry – known as pâte sucrée in French – excellent for muffins and tarts. It’s a sort of shortcrust pastry, however sweeter, softer and richer than a standard shortcrust pastry.
340 g (2¾ cups) plain (all-purpose) flour
Pinch of salt
150 g (5½ oz) unsalted butter
90 g (¾ cup) icing (confectioners’) sugar
2 eggs, overwhelmed
Makes 700 g (1 lb 9 oz)
Cream the butter and sugar along with a mixer, simply frivolously, yoi don’t need to a lot air in it. Add the overwhelmed eggs, separately.
Add within the flour and salt and blend on a low pace till the flour is blended in.
Take away from the mixer and convey collectively together with your arms after which knead a couple of occasions to make a clean dough. Roll right into a ball, wrap tightly in plastic wrap (clingfilm) and put within the fridge for not less than 1 hour.
Roll out the pastry on a frivolously floured floor and use to line a tart tin.
Slide onto a baking tray and relaxation within the fridge for 10 minutes.
Recipes that use candy pastry
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