Sweet (and Savoury) Pastry

Preparation info
  • Makes about

    800 g

    • Difficulty


Appears in

By Gary Rhodes

Published 1994

  • About

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.