pate sucree or sweet pastry

June 16, 2009
Pate Sucree... or sweet pastry in English

150g plain flour
55g caster sugar
60g cold butter
2 egg yolks
2 teaspoon iced water

Sift flour into a bowl. Make a sugar, butter and egg yolks in the centre. Mix together into breadcrumbs. Add enough water so the dough will cling together. Knead gently until smooth. Refrigerate for 30 minutes. Roll pastry in between 2 sheets of baking paper. Ease pastry into the tin. Trim the edges. Lightly prick the base and refrigerate for 30 minutes.

Cover the pastry with baking paper and fill with rice grains or beans. Bake at 180C for 10 minutes. Then remove the baking paper with beans and bake further 10 minutes or until browned.