Sweet pastry
When you’re making tarts for dessert, you can choose a shortcrust or a sweet pastry, each with its variations. As for sweet pastry, you can go for the classic or for a sucrée. I’ve a soft spot for this one. Those who know me will quickly guess why. And for the rest of you, I’ll tell you: because it’s much lighter, and I think you can really treat yourself by trimming back on the fat and the sugar.
Preparation
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Step 1
Cut the soft butter into small pieces.
Mix it, ideally with a small beater, with the egg, the milk and the sugar so the mixture gains volume.
Add all at once the flour sifted with the baking powder and carry on mixing with a stand mixer if you have one. Otherwise, knead the dough by hand.
Let it rest, if you can, for at least 30 minutes in the fridge before rolling it out. If you make it the day before, take it out an hour ahead so it’s easier to roll out.
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