Sweet pastry

Preparation info
    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

A versatile sweet pastry for dessert work — the addition of sugar ensures a crisp and delicate result. This quantity is sufficient for six 12 cm tarts or a 24 cm one.


  • 80 g icing sugar
  • 125 g plain flour
  • 75


Chill bowl and blade of a food processor in refrigerator. Sift icing sugar and flour, then blend with butter in food processor until mixture resembles breadcrumbs.

Add egg yolks and scrape in seeds from vanilla bean, then blend until dough just comes together. Wrap dough in plastic film and refrigerate for 2 hours.

Roll dough out on a cold, floured surface until 5 mm thick, then