The recipe for sweet shortcrust pastry is not very different from that for shortcrust pastry: you simply add sugar, for one tenth of the weight of the flour.
I don't often make them: the sugar in the filling is usually enough for me, and I prefer to use a simple shortcrust pastry, which allows me to limit my sugar consumption.
But if you have a sweeter tooth than mine, this is the basic recipe, suitable for pies and desserts.
Sweet shortcrust pastry
- 125 gr Butter softened
- 250 gr Wheat flour T45 or T50, "farine pâtissière" in Morocco
- 25 gr Sugar
- 1 Egg
- 5 cl Water very cold
- 5 gr Salt
- At least an hour beforehand, take out the butter, cut it into small pieces and let it warm up so that it becomes soft (but not melting).
- Place the butter in a bowl, add the flour, sugar, salt and egg (or just the egg yolk).
- Mix the butter with the flour until all the flour is fixed with the butter. The dough is very crumbly. You can mix by hand, which allows you to go fast without overworking the dough, with a mixer or a food processor (with the sheet).
- Add the ice water little by little, mixing quickly just to form a homogeneous ball (mixer or food processor is more pleasant). If kneading by hand, mill the dough two or three times.
- Film and refrigerate for at least half an hour.
- Once the dough has hardened, flour the work surface or a board and roll it out as quickly as possible.