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Sweet Pastry Tart Shell
Preparation info
- Makes approx.
250 g
pastry - Difficulty
Easy
Appears in
By Samantha Clark and Samuel Clark
Published 2001
This pastry will fill a 24cm tart tin with a loose bottom, and will serve six. The raw dough can be made in advance and chilled, or frozen.
Ingredients
140 g 30 g 75
Method
Sift the flour and icing sugar together. In a food processor or by hand, blend the butter with the flour until you have a texture similar to fine breadcrumbs. Add the egg yolk and mix until the ingredients more or less come together. If the pastry looks too dry add a tiny splash of milk or water. Shape into a ball, flatten slightly, wrap in clingfilm and chill in the fridge for a minimum of an