Adam Byatt

Sweet Pastry

Preparation info
  • Makes about

    675 g

    • Difficulty

      Easy

Appears in
How To Eat In: Cooking at Home for Family and Friends
How To Eat In

By Adam Byatt

Published 2010

  • About

A good all-rounder for sweet tarts. Before rolling out, this dough needs to be rested well for an hour in the fridge. It stores well in the freezer, and if you pack it flat this will make it easier to roll out when the time comes.

Ingredients

  • 350 g strong white bread flour
  • 110 g icing sugar
  • 140

Method

  1. Mix the flour and sugar in a bowl until evenly combined. Add the butter and rub it in until the mix resembles breadcrumbs.
  2. Mix the egg and water in a jug until combined, pour into the dry ingredients in the bowl and knead gently to a smooth dough. Wrap in clingfilm and leave to rest in the fridge for an hour before using.