Sweet Tarts Crusts

All proportions made for 6 people

Sweet Shortcrust Pastry

220 g (7 oz) flour – 140 g (5 oz) butter – 60 g (2 1/4 oz) sugar – 1 pinch of salt – 2 egg yolk – 5 Tbsp cold water

Sweet Crust Pastry

250 g (2 cups) flour – 125 g (4 1/2 oz) butter – 50 g (2 oz) sugar – 1 pinch of salt – 3 Tbsp Water

Almond Shortbread Crust 

220 g (7 oz) flour – 125 g (4 1/2 oz) butter – 1 pinch of salt – 1 egg – 80 g (3 oz) icing sugar – 40 g (1 1/2 oz) ground almonds

Once your choice of dough made, first turn the dry ingredients (flour, salt, sugar, almonds) and butter and mix until a sandy texture. Add the liquid ingredients (egg, lemon juice, water) and mix again until the dough pulls away from sides of bowl. Flour the dough and put minimum 30 minutes in your fridge (ideally 2 hours). Finally, if your dough is too dry to form a ball, add a little liquid. If, however, it sticks to the edges, add a little flour.

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