Pâte Sucrée (Sweet Shortcrust Pastry)

This French sweet crumbly pastry is the ultimate luxury base for fruit tarts. Paul Young demonstrates how easy it is to prepare
By Paul A Young
Pâte Sucrée (Sweet Shortcrust Pastry)
  • Rating:
  • Serves: Makes 1.5kg
  • Prep Time: 25 minutes
  • Effort: easy


  • 500 g butter
  • 225 g caster sugar
  • 6 egg yolks
  • 750 g plain flour
  • 65 ml cold water

Tips and Suggestions

This sweet pastry can be frozen for up to 3 months, wrapped in cling film and foil.


1. In a large mixing bowl cream together the butter and sugar until light and smooth. Gradually add the egg yolks, mixing well after each addition.

2. Add the flour a little at a time, alternating with the water until a smooth paste is formed.

3. Wrap in cling film and refrigerate for at least 1 hour. Knead well before using.

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