When short paste contains small ratios of sugar, approx. 50g of sugar to 500g of soft flour it is called sweet pastry.
Sweet pastry is used to make flans, pies, bandes, tarts and tartlettes which are either baked blind and filled or filled and then baked.
Sweet pastry is made from soft flour, fat, sugar and eggs and or water. The more fat that is used will mean less egg will be required to bind the pastry together.
To make good sweet pastry, essential rules for the production of short paste should be followed.
Sugar Pastry
When the recipe contains a larger proportion of sugar at say 125g of sugar to 500g of flour then this is termed Sugar Pastry.
