Sunday, 8 December 2013

Basic recipe #3: Pȃte sucrée

It's not part of the next challenge, but today, it being December and me being British, I made some mince pies and decided to use traditional french pȃte sucrée instead of the usual shortcrust. You have to roll the pȃte sucrée thinner than shortcrust and then it develops a delightful, delicate, crispiness that makes you feel that it's OK to eat more than one mince pie. But then, in December, it's always OK to eat more than one mince pie. This is based on the traditional french recipe, but I have adjusted the measurements a little by trial and error.

Pȃte sucrée

155g / 1 1/4 cups plain flour
60g / 1/4 cup butter
60g / 1/4 cup
1 medium egg

1. Place the butter in a bowl; sift in the flour and sugar and rub the butter into the mixture with your fingertips. Keep going until the mixture has the consistency of rough breadcrumbs.
2. Add the egg, and mix with your hand until everything comes together to form a dough.
3. Allow it to rest in the fridge for at least two hours before using. 

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