Pâte Sucrée II
(French Flan Pastry II) Recipe

Origin: France      Period: Traditional

This is the classic French recipe for a flan or tartlet pastry that needs to be made directly on a board or a marble slab. The secret of this pastry is in the lightness of handling and in using the minimal manipulation needed. Never add any extra liquid, as the quantities stipulated are sufficient for this kind of pastry. This version has more butter and less sugar, making it 'shorter' (more crumbly) in texture.

Ingredients:

120g plain flour
83g butter, softened
50g icing sugar
2 egg yolks
a few drops of vanilla extract

Pâte Sucrée II
(French Flan Pastry II) Preparation:

Method:

Sift the flour into a mound onto your marble slab then form a well in the centre and add all the remaining ingredients to this. Mix the sugar, butter, egg and vanilla together then use the fingertips of one hand only to draw the flour from the base of the mound into the well. Continue lightly folding the flour into the well until all the ingredients are thoroughly blended then clean your hand and use the heel of your hand to smooth the pastry out (do not repeat this process more than 6 times, or the dough will become 'claggy').

As soon as the pastry can be formed into a ball wrap in paper and set aside in the refrigerator for at least 30 minutes before use (it can be stored for 24 hours). When ready, roll out the pastry on your marble slab and use to line your flan case or tartlet wells.

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1 US cup of butter/margarine or sugar = 7 oz = 200g

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