Advertisement
Sweet (and Savoury) Pastry
- Makes about
800 g
- Difficulty
Easy
By Gary Rhodes
Published 1994
This sweet pastry cooks to a light and crumbly texture and, of course, if you omit the icing sugar and vanilla you have an instant savoury pastry for all your flans and pies. In the Glazed Lemon Tart recipe, I use this basic recipe with the addition of lemon zest for extra taste. For a shorter pastry texture replace half of the buttter with lard.
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe