Pâte sucrée (sweetcrust pastry, sweet dough, or sweet paste) is made with the addition of sugar, which sweetens the mix and impedes the gluten strands, creating a pastry that breaks up easily in the mouth.
- 2 tablespoons sifted icing sugar or caster sugar
- 225 g , 1½ cups plain flour
- 1 pinch salt
- 150 g chilled unsalted butter, diced
- 3-3½ tablespoons iced water
- Place the sugar, flour and salt in a medium mixing bowl. Add the chilled butter. With your palms facing upwards, use your fingertips to rub in the butter until the mixture resembles coarse breadcrumbs.
- Sprinkle 3 tablespoons of the iced water over the flour and butter mixture. Use a round-bladed knife in a cutting motion to mix until evenly combined and the mixture starts holding together. Press a little of the mixture between your fingers: if it holds together easily, there is no need to add more water. If it doesn’t, add the remaining ½ tbsp water and combine. The pastry should be soft but not sticky.
- Bring the pastry together with your hands and transfer to a lightly floured, cool bench-top. Lightly knead the pastry with your fingertips for about 30 seconds or until smooth and soft. Shape the pastry into a disc, wrap well in plastic wrap and place in the fridge for 20 minutes to rest.