Paté Brisée Sucrée Recipe
This Paté brisée sucrée recipe will create the most delicious French pastries for you as it is a much richer short crust pastry than the paté brisée so making it the lightest of pastries for your sweet tarts such as scrumptious raspberry tarts!
It is mouthwatering with a delicious taste and texture so this is one recipe you will want in your recipe collection.
This pastry is very much like the paté brisée but has sugar and egg yolks added which is why it is a richer pastry and is delicious for fruit tarts.
Before you venture to make your paté brisée sucrée recipe you need to know that the sugar makes the dough more crumbly and difficult to handle and for this reason people seem to shy away from making it.
But stick with it and you will have the most gorgeous of light pastries for your favourite tarts.
It is often called paté sablée or sandy pastry.
Place the flour, confectioner's sugar, and salt into a large baking bowl.
Add the butter and using your finger tips, rub the butter and flour together until it resembles breadcrumbs. Do this very quickly to prevent the butter from softening.
Add the water and egg mixture until the mixture sticks together.
If the mixture is a little dry add a few drops of water.
Now proceed to what the French call the "fraisage", but as the dough will be difficult to handle, you can use a piece of plastic wrap to place the dough on. Then push the dough away from you with the heal of your hands until it is smooth.
Wrap in the plastic and place in the refrigerator for 2 hours.
To make flans and French tarts you will need to make a pastry shell.
Some ideas for using your recipe for French tarts are:
For fruit tarts you may wish to have a delicious creme patissiere filling.
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