Thursday, 14 May 2015

Sweet pastry

Basic Sweet Pastry


  • 2oog / 8 oz plain flour
  • 100g / 4 oz butter
  • 70g / 3 oz sugar
  • 1 large egg


    1. Crumb together by hand the butter in to the flour
    2. Add the sugar
    3. Mix in the egg and enough milk to form a soft dough - add flavour (opt)
    4. Reduce oven temperature to 180°C/ 160°C fan-forced. Grease four 3cm-deep, 10cm (base) loose-based fluted tart pans. Roll out pastry between 2 sheets of baking paper until 5mm thick. Using a 13cm round cutter, cut 4 rounds from pastry. Line pans with pastry. Refrigerate for 10 minutes.
    5. Bake for 15 minutes

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