Name: Sweet shortcrust pastry
Yield: This will make enough pastry for 2x24-cm tart tins
Ingredients: 150 g unsalted butter, taken from the fridge 20 minutes beforehand and cut into 1-cm cubes; 250 g white flour, sifted; 30 g finely ground almonds or walnuts or hazelnuts; 1 egg; 90 g icing sugar, sifted; ¼ tsp fine salt

Preparation info

This will make enough pastry for
2x24 cm
tart tins

Difficulty
Easy

Appears in

Fusion

By Peter Gordon

Published 2010

About

I prefer to use loose-bottomed tins as they make it easier to remove the cooked tart when finished. Simply sit the tart base on a soup plate and lower the rim to the bench, then slide the tart off the tart base onto a serving plate or board. The dough will keep for 6 days in the fridge.

Ingredients

150 g unsalted butter, taken from the fridge 20 minutes beforehand and cut into 1-cm cubes
¼ tsp fine salt

Method

Place the butter and salt in the mixing bowl of a food mixer and, using the paddle mixer, beat on medium speed until soft and smooth.

Turn the speed to low then mix in the icing sugar. Once incorporated, mix in the ground nuts, then the egg and lastly the flour. The instant the mixture resembles a dough, albeit a loose one, stop mixing. Tip it onto a clean bench and gently bring it toge

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Sweet shortcrust pastry

Ingredients

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