Sour cream pastry

Sour cream pastry

By
From
Baking
Makes
8 cm tarts
Photographer
Vanessa Levis

Use this rich, melting pastry for turnovers and individual tarts. It is very soft, so chill it well before rolling it out to make it easier to handle. It is good for both sweet and savoury tarts.

Ingredients

Quantity Ingredient
335g plain flour
1 teaspoon salt
185g chilled butter, diced
1 egg
1/2 cup sour cream

Method

  1. Sift the flour and salt into a large bowl. Add the butter and rub it into the flour until the mixture resembles coarse breadcrumbs. Make a well in the centre. Beat the egg and sour cream together and pour into the well. Stir from the centre, gradually incorporating the flour to make a soft,pliable dough. Wrap in plastic wrap and chill for 1 hour before using.
  2. Unless otherwise indicated, bake sour cream pastry in a preheated 190°C oven.
Tags:
baking
bakery
margaret
fulton
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