This pastry is the blank canvas for countless creations, from elegant tarts to sumptuous pies. Its delicate, crumbly texture and subtle sweetness make it the perfect base for your culinary masterpieces.
Ingredients:
- 150g plain flour
- 75g unsalted butter, cooled and diced
- 50g powdered sugar
- 1 egg yolk
Method:
Sift the plain flour and icing sugar into a large mixing bowl.
Add the cooled, diced unsalted butter to the flour mixture.
Using your fingertips, work the butter into the flour until the mixture resembles fine breadcrumbs.
Make a well in the centre of the mixture and add the egg yolks.
Mix with a fork until the dough begins to come together.
Use your hands to gently knead the mixture into a smooth ball of dough.
Wrap the dough in cling film and chill in the fridge for at least 30 minutes before using. This will help to relax the dough and prevent it from shrinking during baking.
Roll out the pastry on a lightly floured surface to the desired thickness.
Carefully line your tart or pie tin with the pastry.
To bake blind, line the pastry with baking paper and fill with baking beans.
Bake for 15 minutes at 180°C (350°F), then remove the beans and bake for a further 5-10 minutes until golden.
Once baked, fill with your choice of sweet filling and bake according to your recipe.
