Advertisement
Sweet Pastry
Preparation info
- Makes
700 g
- Difficulty
Easy
Appears in
By Roger Pizey
Published 2013
A classic recipe that will enhance any tart with its melt in the mouth flavour as well as showing off the filling beautifully.
Ingredients
225 g 8 oz 85 g 3
Method
- Cream the butter and sugar together. Then add the egg yolks and half the water and mix.
- Mix in the sifted flour slowly, then add the rest of the water.
- Knead slowly on a cool, floured work surface.
- Wrap the dough in clingfilm and allow to rest in the fridge, preferably overnight or for at least 2 hours. Remove from the fridge 30 minutes befo
Become a Premium Member to access this recipe
- β
- β
- β
- β
- β
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe