Sweet Pastry

img

By Darren Purchese

So many uses and really easy to make and handle, this recipe is one of the basics and can be used to line a sweet tart such as our Seasonal Fruit Bakewell Tart or for our mini tart shells or biscuit bases for a mini dessert.

Photography by Patricia Niven.

Time

0

hour

45

minutes

Degree of Difficulty

Easy

Save

1

Portions

servings

Share Recipe

img

Ingredients

Servings

metric
Template is not defined.
280g plain flour
90g icing sugar
1 pinch salt
1 whole vanilla pod, seeds scraped
135g unsalted butter, cold diced
55g egg, (approx. 1 large egg)
20g egg yolk, (approx. 1 large egg yolk)
1

To make the paste… place flour, icing sugar, salt and scraped vanilla seeds into a mixing bowl and crumb in the butter until you have a fine sandy texture. Add in the eggs & egg yolk and mix again until the dough starts to come together. Turn it out onto a lightly floured workbench and work it together briefly with your hands.

 

2

To rest… chill and rest the dough in the fridge for 30 minutes before removing and rolling the dough using a rolling pin to the desired thickness.

 

3

Use for lining tarts of any shape or for cutting out discs and baking for mini dessert bases.

 

 

1
0 hours 0 minutes

To make the paste… place flour, icing sugar, salt and scraped vanilla seeds into a mixing bowl and crumb in the butter until you have a fine sandy texture. Add in the eggs & egg yolk and mix again until the dough starts to come together. Turn it out onto a lightly floured workbench and work it together briefly with your hands.

2
0 hours 0 minutes

To rest… chill and rest the dough in the fridge for 30 minutes before removing and rolling the dough using a rolling pin to the desired thickness.

3
0 hours 0 minutes

Use for lining tarts of any shape or for cutting out discs and baking for mini dessert bases.

 

Recipe Tags basics, vanilla