Title: Sweet short pastry (pate sucree)
 Categories: Breads
      Yield: 1 Servings
 
MMMMM----------------MAKES ABOUT 500 G/1 LB 2 OZ---------------------
    250 g  Flour (9 oz)
    100 g  Butter, diced (4 oz)
    100 g  Icing sugar (4 oz)
    3/4 ts Salt
      2    Eggs
 
  (Classic pastry used as a base for sweet tarts and tartlets)
  
  Put the flour on the work surface and make a well in the centre. Put
  the butter in the well and work with your fingertips until completely
  softened. Add the sugar and salt, mix well, then add the eggs and mix
  again. Gradually draw the flour into the mixture. When everything is
  well mixed, knead the dough 2 or 3 times with the palm of your hand
  until it is very smooth.
  
  Roll the dough into a ball, flatten the top slightly and wrap in
  clingfilm. Leave to rest in the fridge for several hours before
  using. It will keep well in the fridge for 3 or 4 days, or can be
  frozen for several weeks.