SWEET PASTRY

SWEET PASTRY

The basis for any good pudding pie or tart is the sweet pastry. Take your time with pastry, it should not be rushed. In my book 'Best Ever Dishes' I pair this with strawberries, but get this pastry right you're halfway there to a delicious pudding.

INGREDIENTS

SERVES: 6 Tartlets

250g softened butter

120g caster sugar

400g plain flour, plus more for dusting

1 egg, lightly beaten

METHOD

1: Cream together the butter and sugar in a stand mixer with the beater attachment. When smooth, reduce the speed and slowly add the flour and start to bring to a paste. Just before it comes together completely, add the egg. When it has just come together into a paste, remove from the bowl and wrap in cling film. Refrigerate for at least 1 hour, or overnight.

2: Preheat the oven to 170°C/Gas Mark 3.

3: Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Push the pastry into your tin tightly. Let the excess hang over the sides.

4: Line each tart with several layers of cling film or baking parchment and fill with baking beans or uncooked rice or pulses.

5: Place on a large baking sheet and cook for 20–25 minutes, until the pastry looks crisp and golden.

6: Remove the beans and cling film/baking parchment and bake for a further 5–8 minutes to make sure the tartlet shells are dried out and have an even colour. Leave to cool.

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INGREDIENTS

SERVES: 6 Tartlets

250g softened butter

120g caster sugar

400g plain flour, plus more for dusting

1 egg, lightly beaten

METHOD

1: Cream together the butter and sugar in a stand mixer with the beater attachment. When smooth, reduce the speed and slowly add the flour and start to bring to a paste. Just before it comes together completely, add the egg. When it has just come together into a paste, remove from the bowl and wrap in cling film. Refrigerate for at least 1 hour, or overnight.

2: Preheat the oven to 170°C/Gas Mark 3.

3: Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Push the pastry into your tin tightly. Let the excess hang over the sides.

4: Line each tart with several layers of cling film or baking parchment and fill with baking beans or uncooked rice or pulses.

5: Place on a large baking sheet and cook for 20–25 minutes, until the pastry looks crisp and golden.

6: Remove the beans and cling film/baking parchment and bake for a further 5–8 minutes to make sure the tartlet shells are dried out and have an even colour. Leave to cool.

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SEEN IN

book

TOM KERRIDGE’S BEST EVER DISHES (2014)

Showing you how to cook the best ever versions of the kind of food we all love to eat. Some great crowd-pleasing dishes, packed with flavour.

Buy Book