Pate Sucree Recipe

A thin, sweet pastry (paste) with a melting texture, excellent for tart cases (pie shells). It is usually baked blind at 180°C/350°F/gas mark 4.

Ingredients: Makes 350 g / 12 oz

100g/4 oz/1 cup plain (all-purpose) flour
A pinch of salt
50g/2 oz butter or margarine, softened

50 g/2 oz caster (superfine) sugar
2 egg yolks

Method:

Sift the flour and salt on to a cool work surface and make a well in the centre. Place the butter or margarine, sugar and egg yolks in the centre and work together, gradually working in the flour with your fingertips until you have a soft, smooth dough. Cover with clingfilm (plastic wrap) and chill for 30 'minutes before use.

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