![]() ![]() It's really important to chill the dough so that the butter is hard again.Place in the fridge for 30 minutes to chill. Add a touch of cold water if the mixture doesn not come together easily.įlatten the pastry into a disc and wrap in clingfilm.Put the flour, salt, sugar and cubed butter into the bowl of a food processor.This is my preferred method, especially if you have getting messy hands or your kitchen is hot from baking or hot weather. If you have a food processor it takes just seconds to make pastry. Stir in the sugar then mix in a beaten egg with a fork.īring the mixture together with your hands into a dough and knead briefly. Put the flour and salt in a bowl and mix.Ĭut the butter into small pieces and rub it into the flour with fingertips until it resembles breadcrumbs. Start by making the sweet shortcrust pastry. round cutter 68mm or 2 ⅝ inches diameter.12 hole shallow baking tin 68mm or 2 ⅝ inches diameter.The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post. Sugar - caster sugar for the pastry and the filling.Eggs - large and free range eggs to bind the pastry and the filling.Standard jam is likely to have too many lumbs for this. Jam - seedless raspberry jam as it form a thin layer at the bottom of the tart.Extract - almond extract opposed to almond essence for a stronger flavour. ![]()
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