This is a rich buttery pastry dough ideal for fruit tarts and flans. Pate Sucre’ e (pat soo-cray) should be used when a very rich short pastry is required. The yield is based on the amount of flour used.
6 oz. flour
3 oz. butter, at room temperature
3 oz. icing sugar , sifted
3 egg yolks
Sift the flour on to a marble slab. Make a well in the centre of the flour and place the butter, sugar and egg yolks in the well.
Using the fingertips of one hand, mix the butter, sugar and egg yolks together, slowly drawing in the flour. Continue mixing in this way until all the flour is incorporated. Knead lightly until the dough forms a ball.
Cover the dough with greaseproof or waxed paper and chill in the refrigerator for 1 hour before using.