If you’ve been reading this blog for a while, you’ll know that pastry and I were not really friends for a number of years. After I got past the fear, though (it’s literally JUST food, nothing to be afraid of) and embraced the idea of “rustic” beauty, I realised that pastry IS easy to make – so easy that kids can make it (and love to make it!).
Shortcrust pastry is one of the base recipes in In the French kitchen with kids – both sweet and savoury versions are the base for so many French recipes. The sweet version (pâte sucrée) is used in the Mini Jam Tart recipe…
It’s so versatile that it should be a staple recipe in everyone’s repertoire and I realised recently that while I’ve shared the recipe as a component in other recipes, I’ve never shared JUST the pastry.
So, for French Fridays, here’s my present to you!
How will you use your pâte sucrée this weekend?