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Ingredients
200g plain + 50g self raising flour, plus extra for dusting 50g icing sugar, sifted 125g butter salted or not, cut into small cubes 1 large free-range egg, beaten 30ml (2 tablespoons) milk
Method
Sieve the flours and icing sugar into a large bowl. Using hands, work the cubes of butter into the flour and sugar by rubbing thumbs against fingers until it resembles a fine, crumbly mixture. Add the egg bitten with milk to the mixture, use the fork to combine, form a ball of dough. Don't knead the dough! Pat it into a flat round half inch thick burger, wrap it in clingfilm and put it into fridge to rest for 1-2 hours or until firm. Roll out the dough to thickness needed for tart, usually about 4-5mm and line the tart tin, pick all over with a fork to stop the pastry rising. Put back in the fridge for 10 minutes. Place baking paper or cling film over the tart, add baking beans and bake in an oven 200C (180C fan assisted) for 15 minutes. Remove from the oven, remove the beans and bake for a further 5 minutes.
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