Sweet pastry crust

Sweet pastry crust is a crumbly, sweet crust.  It is more like a cookie than a pie.  I like making this crust as you can make it in a food processor and takes less than 5 minutes to make, not including the pre-bake. However, because of the simplicity of the pastry, this can easily be made by hand. 

Like any pastry, the less handling of the pastry, the lighter the end product.  The pastry is more crumbly than a pie pastry, so it is not conducive to rolling.  It is better to dump the pastry crumbs into the tart container and start pressing it with your fingertips into the pan. This part takes the most time.

I use the pastry in most of tarts which are open-faced, because I like the cookie texture. This crust works well with an almond frangipane paste as well as custards like in a milk tart.  

Sweet crust pastry

Tips for making sweet pastry crust.

It is very difficult to roll this pastry.  Simply dump the pastry crumbles into the pan and, using your fingertips, start pressing the dough until it molds to the bottom and sides of the pan.  It is best to start at the bottom and slowly move your way up along the sides.

Sweet pastry crumbles in tart pan
instrustions for sweet crust pastry

There is a tendency for the corners to gather more pastry dough.  Simply press your fingers into the corners thereby pushing the pastry up the sides.  Also, make sure the top edges of the pastry on the side of the pan don't thin out as this will cause those parts to brown quicker than the rest of the pastry.

The pastry does tend to shrink a bit so, depending on the depth of your tart pan, you may want to extend the pastry above the sides of the tart pan.

This sweet pastry crust is usually pre-baked for a few minutes before adding a filling so that the pastry is not raw. Pre-bake the pastry in a hot oven, making sure that you don't burn the crust.  Because this pastry has egg and baking powder, it will puff up.  I use a fork and prick a few holes on the bottom of the crust.  I don't use pie weights as it impedes the baking of the bottom crust which is what we want to cook!

Desserts with Sweet Pastry Crust

South African Milktart

Fruit Tart with Rosewater Custard and Sweet Pastry. (Substitute the phillo pastry with this pastry)

Pear Frangipane Tart

Sweet pastry crust

SWEET CRUST PASTRY

Michelle Sam
Step-by step guide to make an easy sweet pastry crust that is versatile for any tart. Can be made by hand or food processor.
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 291 kcal

Ingredients
 
 

Pastry

  • 110 grams unsalted butter
  • 67 grams sugar ⅓ cup
  • 1 egg extra large
  • 240 grams all-purpose flour 2 cups
  • 1 tsp baking powder
  • tsp salt omit salt if using salted butter

Instructions
 

Crust by Hand

  • Preheat oven to 400° fahrenheit or 204° celcius
  • Cream butter and sugar
  • Beat eggs
  • Sift dry ingredients
  • Add beaten eggs and dry ingredients to creamed butter. DO NOT OVERMIX. Mixture should be crumbly
  • Press into 1 13" round tart pan or pan of your choice. Pan should have a removable bottom.
  • Poke a few holes on the bottom of the crust. Bake for 5-8 minutes or until crust starts to brown

Crust with Food Processor.

  • Preheat oven to 400° fahrenheit or 204° celcius
  • In food processor, combine butter and sugar and blend
  • Beat eggs
  • Sift dry ingredients
  • Add beaten eggs and dry ingredients to creamed butter. DO NOT OVERMIX. Mixture should be crumbly
  • Press into 1 13" round tart pan or pan of your choice. Pan should have a removable bottom.
  • Poke a few holes on the bottom of the crust. Bake for 5-8 minutes or until crust starts to brown.

Notes

This pastry recipe makes enough for:
One 13" tart pan or
Two 14" x 4" rectangular tart pans or
Three small 8" diameter pie pans.

Nutrition

Calories: 291kcal
Keyword pastry for tart, sweet pastry crust
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