Rich Sweet Pastry (Pâte Sucrée)
Yesterday, l wanted to make a raspberry tart with raspberries covered in red gel and blobs of cream on the top!
In the past, l have cheated and bought a ready-made Sweet pastry base. As this was on the spur of the moment, l found a recipe, it must’ve been American as the measurements were in ‘cups’! Grrr.
It said to use ‘All purpose flour’ that l took to be plain flour?
Butter, powdered sugar, (icing sugar?) one egg yolk, vanilla and milk.
After mixing it, l put it in the fridge for half an hour. it still broke up as l rolled it out but l did a quick repair job and it was ok!
The tart was lovely but l did find the pastry to be ‘unusual’, l suppose, slightly ‘cakey’!
Today, l ate the last of it and l think the pastry has improved overnight!!
What l would like to know, do you have a different recipe for rich sweet pastry suitable for tarts as l l’m not sure if l am so keen on the one l used?