Roger Pizey

Sweet Pastry

Preparation info
  • Makes

    700 g

    • Difficulty

      Easy

Appears in
World's Best Cakes: 250 great cakes from Raspberry Genoise to Chocolate Kugelhopf
World's Best Cakes

By Roger Pizey

Published 2013

  • About

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) butter
  • 85 g (3

Method

  1. Cream the butter and sugar together. Then add the egg yolks and half the water and mix.
  2. Mix in the sifted flour slowly, then add the rest of the water.
  3. Knead slowly on a cool, floured work surface.
  4. 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