Pâte Sucrée

Pâte Sucrée

Pâte Sucrée or Sweet Pastry  - I provide this recipe alongside the (several) other pastry recipes here in order to highlight the various differences in pastry, pastry preparation and the results they bring.  This is a light, rather sweet pastry destined to become a flan, tart or torte base, rather than the traditional croissant or pie.  I suppose its closest relative is shortcrust pastry, however this is lighter and has a richer flavour.  It is worth trying, if only to see the difference in the many pastry options available to us!


1 cup plain 00 bakers flour

½  cup caster sugar – preferably the unbleached or golden caster sugar

2 egg yolks

½ cup butter, at room temperature

Pinch of salt


In a mixing bowl, beat the butter with a wooden spoon until light and fluffy.  Gradually add the sugar, and then the egg yolks.

Once combined, add all the flour at once with a pinch of salt and cut through with a knife.  Once the dough starts to come together, knead well for 2 minutes, then immediately wrap the pastry in plastic and refrigerate until needed for baking.

This pastry is best left to enrich and rest overnight or for a few hours before use. 

Do not overwork the pastry or it will become brittle – it is best made quite quickly then left to rest before use, rather than trying to force it into compliance as soon as it is made.  It can be kept in the fridge for up to 3 days before use, and can be frozen until needed.

This pastry is excellent for fruit flans, custard based tarts and almond flans.