Quick homemade sweet pastry recipe

Mix the dry ingredients In a large bowl, sift the flour, add the powdered sugar and a pinch of salt. Mix well to achieve a uniform base.

Incorporate the butter. Add the cold butter cut into pieces. Work the mixture with your fingertips or with a food processor until you achieve a sandy texture.

Add the egg. Make a well in the center of the sandy mixture. Crack the whole egg and gently mix using a spatula or by hand until a smooth dough ball forms. Avoid overworking the dough to maintain its crumbly texture after baking.

Let the dough rest. Wrap the dough in plastic wrap and place it in the refrigerator for 1 hour. This resting time is essential to firm up the dough and make it easier to roll out.

Roll out the dough. Take the dough out of the refrigerator, then roll it out on a lightly floured surface or between two sheets of parchment paper. Fit it into a tart or tartlet pan, handling it carefully.

Bake the dough. If your recipe requires blind baking, prick the bottom with a fork. Cover with parchment paper and add baking beads (or dried beans). Bake in a preheated oven at 180°C for 12 to 15 minutes, then remove the beads and paper, and extend the baking for an additional 5 minutes to lightly brown the crust. Otherwise, bake your dough with the remaining ingredients.