Sweet pastry


by: Allicia

This is a very good, easy pastry that isn't difficult to work with and won't break if you roll it. We use it to line a nonstick tart pan and bake it "blind", i.e., empty, so that it can cook a little and crisp up before you add a wet topping of fruit, frangipane, etc. We use ovenproof plastic wrap, filled with rice, dried peas or beans to weight it down, rather than baking paper, as it is tricky to keep this touching the pastry everywhere and keep it completely flat, whereas plastic wrap immediately sticks to it. Make sure you leave enough overlapping the edges to lift it out easily. Six minutes at 340°F is enough to start setting the pastry, then you can take out the plastic wrap and weights and return the tart case to the oven for about 15 minutes, until just golden, or whatever is required for your recipe. Make sure, you preheat your oven for a good half hour before you start. It is easier to make double or even triple the quantity you need, as a larger volume will mix better, and you can freeze what you don't use immediately.


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serves: 1

1 cup butter

1 cup confectioner's sugar

2 eggs

18 tablespoons flour

Nutrition Facts
Sweet pastry

Servings Per Recipe: 1

Amount per Serving

Calories: 2736

  • Total Fat: 193.9 g
  •     Saturated Fat: 119.6 g
  •     Trans Fat: 7.5 g
  • Cholesterol: 815.4 mg
  • Sodium: 1751 mg
  • Total Carbs: 228.7 g
  •     Dietary Fiber: 3.8 g
  •     Sugars: 118.2 g
  • Protein: 27.6 g

how is this calculated?

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1.  With the paddle attachment en the mixer? blend the butter until soft. Add the sugar and continue to mix until the mixture turns pale. Add the eggs one by one, and when they are incorporated, add the flour. Continue to mix until all the flour is incorporated. Divide into 2 halls.

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