Paul Young
from
Great Food Live
This French sweet crumbly pastry is the ultimate luxury base for fruit tarts. Paul Young demonstrates how easy it is to prepare
This French sweet crumbly pastry is the ultimate luxury base for fruit tarts. Paul Young demonstrates how easy it is to prepare
Pâte sucrée (sweet shortcrust pastry)
Method
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.
Cook's note: This sweet pastry can be frozen for up to 3 months, wrapped in cling film and foil.
Prep:
25 min
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