Sweet pastry

See all our sweet pastry recipes

Butter	Never melt the butter before mixing it with the sugar, it should be soft and that’s all.
Order	Follow the order when adding ingredients!
Don't over-knead your pastry	Flour becomes gluten upon contact with heat and moisture, which makes the dough elastic (absolutely necessary to make bread, but not good for sweet pastry).
Sugar	The bigger the sugar grains, the crispier the dough. Dough made with icing sugar will be finer, more crumbly and silkier in texture.
Set aside time	Keep the dough in the fridge for 30 minutes and then for 10 minutes at room temperature before rolling it. Make sure your oven is hot before you take it out of the fridge and roll.
Cooking the pastry base on its own	Cook for 20 minutes at 180°C and garnish when cool (this is good for chocolate tarts and fresh fruit cream pies and tarts).
Cooking with garnish	Monitor carefully to stop the edges browning too fast.
Preservation	48 hours in the fridge or frozen (in a block or rolled out and wrapped).

Sweet pastry with powdered almonds
- 250g flour
- 125g butter (at room temperature)
- 1 egg
- 80g of sugar
- 40g of powdered almonds
- Salt