Sweet Short crust pastry-Pate brisee

Yields: 1 Serving Difficulty: Easy

This sweet shortcrust pastry dough recipe is simple and fast to make.

You can access this video on you Tube and subscribe for more recipes and tips. https://youtu.be/e1Xbb-IxZoA

There is nothing more enjoyable than making your own dough and it is so different than the industrial pasta available in shops.  I think t is actually quite therapeutic to make your dough

This recipe is my adaptation from years of working in different places to create what I believe is working for me. It has a short structure and a buttery feel when you eat that leaves you with a desire to have another bite.

You will not leave the crust on the side of your plate.

Happy Baking everyone. Let me know what you think. You can comment on this blog or under my video my you tube channel.  Spread the word and share it as much as you want

Subscribe to both to watch the videos and to get the full recipes and tips.

Au revoir and happy baking

“I hope to share with you my passion and love for what is, after all, just a family affair” Michel Roux Jr 





0/7 Ingredients
Adjust Servings
    From the pasture
  • From the Pantry


0/11 Instructions
    Sweet short crust pastry
  • Sift your flour in a large bowl.
  • Add the salt and sugar to the flour and mix it in.
  • 3. Dice the cold butter in small cubes
  • Crack the egg one by one in a separate bowl to avoid shell in the dough.
  • Add the butter to the flour and with your fingertips squiz the butter and the flour together. Keep grabbing little pieces of butter and squiz it until it forms a sandy texture. This could take 5 minutes.
  • Once it is coming sandy rub the flour and butter together between your hands for another minutes.
  • Create a well in the center and add the egg.
  • Using one hand mix all ingredients together until it comes together as a ball. If your mixture does not combine well enough add few drops of cold water.
  • Do not over work the pastry. If you have a bowl mixer equipment it is time to use it. Use the dough hook and work the dough until its nice and smooth. It should take 3 to 4 min with the spade attachment. Your dough should feel firm and breaking on the edge (the short texture of this pastry).
  • Wrap your dough in plastic film and keep in the fridge to rest for 1 hour at least.
  • Dust your bench with flour and roll out your dough to 2-3 mm thin to use as a base of a tart.



This dough can be use for many tarts (lemon, fruit tart, Bakewell, chocolate tart.). It can easily be blind bake too.

Once you roll it out in a tin let it rest another 30 min prior baking. Due to the gluten content of flour, the dough is stretch and you work the elasticity. A dough that is worked too long will easily shrink and not give you the perfect result. Think of yourself, after a workout you need to chill and so is your dough 😊

You can keep your fresh sweet short crust in the fridge for up to 4 days or freezer up to 3 months. If you do make a bigger batch of dough by hands never go over a base of 1 kg of flour as it will give you a real work out.

Using a mixing bowl machine will make the dough much easier to make and a little faster.

If you have a bowl mixer, use it. It will save you time and effort. It is best to use the spade attachment for this dough. Do not use more than 500g base of flour for it in your home bowl mixer as it will put pressure on your engine.

If you want to make it of a chocolate flavour just replace 10g of flour with 10g of Dutch cocoa powder.

If you blind bake this pastry, be sure to cover it with silicon or non-stick baking paper inside and add some weight (dry beans, rice will do if you do not have baking weights) to keep the shape of the dough and prevent it to fall inside the tin or mould. Bake it at 160c for 15 min, remove the weight and paper and bake for a further 5 to 7 min. Let it cool down

Cooking Terminology

kneading: is a process in the making a dough, bread or pasta dough, used to mix the ingredients and add strength to the final product. Its importance lies in the mixing of dry and wet ingredients.

Resting: When handling dough in pastry making, it is a greater advantage to let the dough to rest during the process. This allows the gluten/gliadin (protein) to relax and easily reform itself and help the structure of the finished pastry.

Blind baking: is the process of baking a tart or pie crust or other pastry without the filling. Blind baking is necessary when it will be filled with an unbaked filling. The crust must be fully baked and once cold you can fill it with chocolate ganache, jams layers, pastry cream.