This is a very good recipe. It's very light and flaky. Make sure you let it cool down before adding the filling and putting it back in the oven.
INGREDIENTS:
2 cups (300g) plain (all-purpose) flour
180 g unsalted butter, chilled and cut into cubes
1/4 tsp table salt
1 egg yolk
2-3 tablespoons iced water
METHOD
Step 1: Place the flour, butter and salt in a food processor and process in short bursts until the mixture resembles fine breadcrumbs.
Turn the dough out onto a lightly floured surface, gently bring together to form a ball and flatten into a disc shape.
Cover in plastic wrap and refrigerate for 1 hour.
Step 3: Preheat oven to 180C.
Line a lightly greased loose-bottomed tart tin with the pastry.
Refrigerate for 30 minutes.
Bake for 15 minutes, remove the paper and weights or rice.
Allow to cool in the tin before adding the filling.
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