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
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?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe