Pâte sucrée (sweet shortcrust pastry)

Preparation: less than 30 mins
Cooking time: no cooking required
Makes 300g/10½oz pastry

Ingredients

  • 90g/3½oz butter, softened
  • 65g/2½oz caster sugar
  • 3 free-range egg yolks
  • 200g/7oz plain flour, plus extra for dusting

Method

  1. Cream the butter and sugar together in a bowl until well combined, then beat in the egg yolks, one at a time until fully incorporated into the mixture.

  2. Mix in the flour until the mixture comes together as a ball of dough.

  3. Tip the pastry out onto a floured work surface and knead briefly until smooth.

  4. Wrap the pastry in cling film and chill for 30 minutes. Alternatively, it can be frozen for use at a later date.

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