Pate sucree

This is the recipe for sweet pastry, or pate sucree as it is known in French.


  • 250g plain white flour
  • 100g unsalted butter
  • 100g icing sugar, sifted
  • 2 size 4 eggs
  • pinch salt

The butter should be firm but not cold, around cool room temperature.  This pastry can be easily prepared using a food processor or Kenwood mixer.

I will assume you are using a mixer, but technique will be pretty much the same as using a processor.

Chop the butter into small pieces, put the flour into your mixing bowl, add the chopped butter.  Using the K-beater, start on a low speed to blend the butter and flour together.  Increase the speed as the butter breaks down and the crumb texture develops.  Once the mixture displays a fine crumb texture, stop the mixer.  Add the icing sugar and salt, mix further for perhaps 10 seconds (to incorporate the new ingredients), then add the 2 eggs and mix until the they are combined (should only be 10 to 20 seconds longer).

Lightly flour your work surface, scrape out the dough onto the surface and knead 2 or 3 times until smooth.  Do not overwork the dough.

Wrap tightly in clingfilm and place in fridge to cool for at least an hour before use.

This dough may also be frozen for up to a month or so.

14 Responses to Pate sucree

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