Monday, 13 February 2012

Sweet Pastry

This is a sweet pastry recipe, used for flans, tarts, pies etc. This is used for my recipe - Clafoutis

300grm plain flour
200grm cold butter, diced
100grm icing sugar
pinch salt
1 egg

Pulse Flour, butter, sugar & salt until fine crumbs form. Add egg and blend for 10 seconds. Bring dough together on bench top quickly to make an even stable ball. Wrap in cling wrap and leave in fridge for 1 hour.

Lightly flour bench, roll out dough 3mm thick. line 28cm buttered tart form - trim edges. Place in freezer for about 2 hours or until needed.

Before cooking pierce base of tart with fork a few times. Line with baking paper and fill with rice to stop it from rising. Cook in preheated oven 180 degrees Celsius for 10 - 12 mins or lightly golden.

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