Hi all, this is my first post!
I’ve recently bought ‘The Pie and Pastry Bible’ and yesterday I made a cherry pie with Rose’s recipe for the flaky cream cheese pastry.
It was very good!
One thing however that I find baffling, is that the recipe contains no sugar. I’ve been using ‘pate sucree’ for all my tarts so far (recipe from Gordon Ramsey) so I’m used to sweet pastry in sweet tart.
If I added a couple of tablespoonfuls of sugar to Rose’s (otherwise perfect) recipe, would the pastry still come out ok?
What are your views on the sugar issue in pastry meant for sweet pies/tarts?
Thanks and happy baking to all!