What are short pastries? Short pastries have a crumbly, slightly crisp, texture. Rich pastries contain a lot of fat, so are very short, with a fine crumb texture and melt-in-the-mouth quality. A small amount of water or liquid is used to bind the pastry, ensuring it does not fall apart. This gives it a certain crispness, acquired also by baking at a fairly high temperature. Make sure you work in a cool environment when making short pastries and use chilled ingredients. Handle the pastry lightly and as little as possible. Heavy handling results in heavy, or tough, pastry.
Pate Sable
A rich biscuit-like crust, Pate Sable is sweeter that Pate Sucree. It may be used as a crust for tarts, or for making plain dessert cookies.
1/2 cup unsalted butter
3/4 cup powdered sugar
1 small egg, beaten
2 1/4 cups all purpose flour
Cream the butter and powdered sugar until soft and pale, then stir into the mixture to make a smooth dough. Wrap in a plastic wrap and chill for about 30 mins.
Pate Sucree
This lightly sweetened pastry is enriched with additional egg yolk and flavored with vanilla. Use for tarts and all sweet pastries.
1 2/3 cups all purpose flour
1/2 cup unsalted butter
1/4 cup superfine sugar
2 egg yolks
1/4 tsp vanilla extract
Sift the flour into a bowl and rub in the butter. Stir in the sugar. Use a fork to lightly whisk the egg yolks and vanilla, then add them to the dry ingredients and mix to form a short dough. Press together lightly and chill for 30 minutes.
Pate Brisee
A plain short pastry, this is the French equivalent of the classic Short Crust Pastry and is widely used for fruit tarts and baked dumplings.
1 2/3 cups all purpose flour
1/2 tsp salt
1/2 cup unsalted butter
1 egg, lightly beaten
2 tsp water
Sift the flour and salt into a bowl, then rub in the butter. Mix in the egg and enough water to bind the ingredients to a firm dough. Roll into a smooth ball to remove form the bowl and wrap and chill for 30 minutes before use.
Pate Sable
A rich biscuit-like crust, Pate Sable is sweeter that Pate Sucree. It may be used as a crust for tarts, or for making plain dessert cookies.
1/2 cup unsalted butter
3/4 cup powdered sugar
1 small egg, beaten
2 1/4 cups all purpose flour
Cream the butter and powdered sugar until soft and pale, then stir into the mixture to make a smooth dough. Wrap in a plastic wrap and chill for about 30 mins.
Pate Sucree
This lightly sweetened pastry is enriched with additional egg yolk and flavored with vanilla. Use for tarts and all sweet pastries.
1 2/3 cups all purpose flour
1/2 cup unsalted butter
1/4 cup superfine sugar
2 egg yolks
1/4 tsp vanilla extract
Sift the flour into a bowl and rub in the butter. Stir in the sugar. Use a fork to lightly whisk the egg yolks and vanilla, then add them to the dry ingredients and mix to form a short dough. Press together lightly and chill for 30 minutes.
Pate Brisee
A plain short pastry, this is the French equivalent of the classic Short Crust Pastry and is widely used for fruit tarts and baked dumplings.
1 2/3 cups all purpose flour
1/2 tsp salt
1/2 cup unsalted butter
1 egg, lightly beaten
2 tsp water
Sift the flour and salt into a bowl, then rub in the butter. Mix in the egg and enough water to bind the ingredients to a firm dough. Roll into a smooth ball to remove form the bowl and wrap and chill for 30 minutes before use.
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