Pâte Sucrée


Sweet pastry is perfect for an apple pie or a fruit pie filled with a creme anglaise (custard). Whatever you decide to make, this recipe is quick and easy and very versatile. Use it for Aria’s Caramel Apple Pie. This crust is almost like a shortbread and has a lovely crispy texture. No one likes soggy pastry and when you follow my little tips you will enjoy this pastry the way it’s meant to be enjoyed.

Freeze in batches

Pâte Sucrée – Sweet Pastry

Servings 1 kg


  • 1 Ex L egg
  • 1 Ex L egg yolk
  • 225 g icing sugar sifted
  • 4 g salt
  • 300 g cold unsalted butter
  • 500 g Cake flour I use Chrystal Valley 00 flour
  • 40 g maizena


  • In stand mixer whisk attached mix egg, yolk, sugar and salt to combine 
  • Change to paddle attachment add cold butter, flour and maizena mix until dough comes together.
  • Measure 200g and wrap in cling film. Repeat until you have about 5 batches. Total Yield about 1Kg
  •  Each 200g batch make 6 x 10cm pastry cases or 1 x 20cm pastry case
    Freeze or refrigerate until needed
    When needed roll out the defrosted dough and gently fill lose bottom pans. 
  • pre-bake in Pre heated 180°C oven for 15 min to 20min
  • Options:-
    When cooled brush with chocolate to ensure the bases don't get soggy.
  • Fill with my lemon curd cheesecake mix decorate with my Kumquat preserve white chocolate shards and a dusting of bronze edible crystals. I also did a squiggle of Swiss meringue Alternative fillings use Creme Patisserie and fresh fruit glazed with apricot jam. Or chocolate ganache and nuts 

Aria’s Caramel Apple Pie

Servings 6


  • 575 g granny smith apples cored and sliced net weight 440g 14 slices per apple thickness
  • 30g brown sugar
  • 1 Tbls fresh lemon juice
  • ½ tsp lemon zest
  • 1 Tbls maizena
  • ¼ tsp mixed spice
  • 2 Tbls caramel sauce optional
  • 1 20cm Pâte Sucrée pastry case see recipe below pre baked @180ºC for 15 min and cooled
  • 100 g grated Pâte Sucrée
  • ¼ tsp lemon zest
  • 1 Tbls brown sugar
  • ¼ tsp mixed spice
  • 2 Tbls slivered almonds


Prepare the apples

  • Core Apples
  • Slice apples into 14 slices per apple
  • placed the sliced apples in a saucepan along with the sugar, lemon juice and zest. Cook on medium heat for about 5 minutes. The apples must hold their shape and not be mushy.
  • Remove from the heat and stir in the maizena and zest. Set aside to cool

Prepare pâte sucrée

  • you will need about 300 – 350g pastry 200g for the pie shell and 100 – 150g grated for the apple pie topping
  • bake the 20cm pie shell for 15 min at 180ºC
  • fill the case with the prepared apples and caramel sauce
  • Topping – Grate the 150g pâte sucrée, add the lemon zest, sugar, mixed spice and almonds . Use a fork to gently mix altogether. Sprinkle the topping over the prepared apples and caramel sauce.
  • Place the apple pie on a baking sheet and bake in pre heated 180ºC oven for 30min or until golden brown.
  • Serve with whipped cream or ice cream whilst still hot Serves 4 -6 people
Course: baking, Dessert
Cuisine: Scottish

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