Sweet Pastry
Yield
1 pie shellPrep
15 minCook
15 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
all-purpose flour
|
|
| ¼ | cup |
sugar
granulated |
|
| 3 ½ | ounces |
butter, unsalted
or 7 tablespoons |
|
| 1 | teaspoon |
lemon zest
optional |
|
| 1 | each |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
granulated |
|
| 101.2 | ml/g |
butter, unsalted
or 7 tablespoons |
|
| 5 | ml |
lemon zest
optional |
|
| 1 | each |
eggs
|
|
Directions
This pastry is very sticky because of the high fat content, best made in the food processor.
Roll the chilled pieces of butter in the flour to help reduce the stickiness.
Roll it out on two pieces of plastic wrap, lift the wrap to transfer in the flan pan and peel off.
This pastry is forgiving (can be patched) and is important for Lemon Tarts as a flavour contrast.
Put flour and sugar in food processor bowl and pulse 1 to 2 times to aerate.
Roll cubes off butter in flour and distribute over flour and sugar in work bowl.
Process briefly until mixture reassembles fine meal.
Drop egg down chute while processor is going.
Process briefly until egg is incorporated.
Turn on on plastic wrap covered surface and form into ball.
Refrigerate for at least an hour.
Roll out on plastic wrap covered surface.
You may add extra flour although it will toughen it slightly.
Roll to thickness ⅛ inches and 3 inches larger in diameter than flan tin.
Transfer carefully, trim edges and put in fridge for at least an hour.
Preheat oven to 375℉ (190℃) oven.
When it is at the right temperature, put pastry lined tin in centre and bake 15 minutes.
If browning too much, turn oven down to 325℉ (160℃).
Remove form oven and allow to cool before removing from oven.
