Sweet flan pastry

Sweet flan pastry

Pâte sucrée

By
From
Baking
Makes
20-22 cm tarts
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
185g plain flour
a pinch of salt
80g unsalted butter, diced
75g caster sugar
1 teaspoon iced water
2 egg yolks
2 drops vanilla essence

Method

  1. Sift the flour with the salt onto a pastry board and make a well in the centre. Place the remaining ingredients in the well and rub together with the fingertips of one hand. The movement of your fingertips working on these centre ingredients is rather like that of a chicken pecking corn.
  2. Using a metal spatula, quickly draw in the flour to form a dough. Knead the pastry lightly until smooth. Wrap in plastic wrap and chill for 1 hour or more before using. Unless otherwise indicated, bake in a preheated 190°C oven.

Variations

  • Food processor alternative

    Chill or freeze the butter. Fit the metal blade attachment. Sift the flour and salt into the food processor bowl. Add the butter and process for 15–20 seconds or until the mixture resembles fine breadcrumbs. Add the remaining ingredients and process for a further 20–30 seconds or until the mixture starts to cling together. Turn out onto a floured surface and shape into a ball. Knead lightly until smooth, then wrap in plastic wrap and chill before using.
Tags:
baking
bakery
margaret
fulton
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