Tart pastry recipes
Our top 3 of 4 Tart pastry recipes
This dough should be made at least 2 hours ahead of time or preferably, the day before, so it has plenty of time to chill and rest. You can if you want store this dough for up to four days in the fridge and even up to 2 months in the freezer.
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- YOU WILL NEED
- 1 ½ cups plain flour
- 3 ounces unsalted butter. at room temperature cut into small pieces
- 1 small egg. lightly beaten
- 2 pinches salt
- To make in a food processor which is the easiest and quickest way, put the flour and salt into the bowl fitted with a metal blade and pulse a few times to mix. Add the butter and egg pulse briefly just until the mixture comes together in a ball.
- To make the dough by hand, put the flour, salt, and butter into a large bowl and with your fingertips mix until the butter is broken up into large flakes and coated with the flour. Add the egg and mix until the dough gathers into a smooth ball.
- Place the dough into a plastic bag and let rest and chill for at least two hours or better still overnight.
- Take out of the fridge about 30 minutes before rolling out.
- 4oz Plain flour
- 2oz Butter/Fat
- 1tbsp Water
- 1. Cut the fat into small cubes and 'cut' into the flour in a large bowl.
- 2. Mix with fingers until the mixture forms a breadcrumb type consistency.
- 3. Add the water slowly until the mixture just combines.
- 4. Leave to rest in a bag in the fridge for 30 minutes.
- 6oz (175g) plain flour
- 1½ oz (40g) icing sugar
- 3oz (75g) Softened Butter
- a pinch salt
- 1 egg yolk
- 1 tablespoon Water
- Make the pastry in a mixer by adding all the ingredients into the mixer bowl and mix until it forms a firm dough. Need lightly. Place in a polythene bag in a fridge for 30 minutes.