sweet pastry tart
This pastry is such an easy and forgiving pastry to work with. It has all the qualities of a good pastry with its buttery flavour and flaky texture.
Cost: $5
Ingredients
- 230 g plain flour
- 130 g unsalted butter chilled, chopped
- 85 g icing sugar
- 2 egg yolks
Instructions
- Add the flour, butter and icing sugar in a food processor and process until the mix resembles fine breadcrumbs. While the motor is running, add the egg yolks and process until combined.
- On a lightly floured surface turn out mixture and gently bring together to form a ball. Flatten into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 180°C. Roll the pastry out between 2 sheets of non-stick baking paper to 3mm thick. Trim the edges and prick the base with a fork. Line the pastry case with non-stick baking paper and fill with baking weights or rice. Refrigerate for 15 minutes.
- Bake for 15 minutes, remove the paper and weights (or rice), set aside and allow to slightly cool. Remove pastry weights or rice and bake for a further 10 minutes or until tart shell is golden brown in colour.
- Remove from oven and allow to cool .Your tart shell is now ready to be filled with your choice of filling.