SWEET PASTRY (PÂTE SABLÉE)

This is a ‘shorter’ pastry than the pâte brisée, meaning it has a higher ratio of butter to flour. The fact that it contains no water makes the texture more crumbly — it holds its shape better and remains crisp for longer than pâte brisée. You can use this as you would a shortcrust pastry.

Makes one 28 cm (11¼ inch) tart, two 23 cm (9 inch) tarts, twelve 10 cm (4 inch) tarts, or twenty 8 cm (3¼ inch) tarts

500 g (1 lb 2 oz) unsalted butter, chilled, cut into 1.5 cm (⁵/₈ inch) cubes

260 g (9¼ oz) pure icing (confectioners’) sugar, sifted and chilled

10 g (¼ oz/2 teaspoons) salt

80 g (2¾ oz/about 5) egg yolks, chilled

665 g (1 lb 7½ oz) plain (all-purpose) flour, chilled

Remove the butter from the refrigerator 20 minutes before you start mixing — the butter should be just soft, but still very cold.

If you are mixing the dough by hand, put the butter, icing sugar and salt in a bowl and mix well with a wooden spoon to combine. Beat the yolks into the bowl, a little at a time, being sure it is completely combined before adding more. Use a wooden spoon to fold through the flour until just combined.

If you are using a food processor, put the butter, icing sugar and salt in the bowl of the food processor and pulse in two-second bursts about ten times, until the mixture is pale and creamy. Add the egg yolks, in two batches, pulsing for 2 seconds after each addition, or until fully combined.

Add the flour, in three batches, pulsing for 2 seconds after each addition.

Turn out onto a clean work surface and gather together. Divide into three even-sized portions and shape into round, flat discs about 2 cm (¾ inch) thick. Wrap each disc in plastic wrap and refrigerate for at least 2 hours, or overnight.

Remove the pastry from the refrigerator 20 minutes before you wish to roll it.

Roll out the pastry between sheets of baking paper until 2–3 cm (¾–1¼ inches) thick. Place on trays and refrigerate for 2 hours.

To make one 28 cm (11¼ inch) tart shell, two 23 cm (9 inch) tart shells, twelve 10 cm (4 inch) tart shells, or twenty 8 cm (3¼ inch) tart shells, roll out the pastry as directed for the shortcrust pastry.

Line the tins and blind-bake the tart shell/s following the sweet shortcrust pastry instructions on the opposite page.

Allow to cool, then fill the tarts as required.