Sweet pastry

Sweet pastry

By
From
The Tivoli Road Baker
Makes
1 kg
Photographer
Bonnie Savage and Alan Benson

This is a reliably versatile pastry that’s perfect for the range of tarts we make in the bakery (think fresh fruit, lemon meringue and cherry pie).

This is the pastry we use for our baked custard and treacle tarts.

Ingredients

Quantity Ingredient
200g unsalted bu, diced and softened
200g caster sugar
110g eggs (approx. 2 large eggs)
500g plain flour
1/2 teaspoon salt

Method

  1. In a stand mixer fitted with the paddle attachment, gently cream the butter and sugar just until smooth, mixing slowly to avoid incorporating too much air as you beat it. Add the eggs one at a time until just combined, then add the flour and salt in two additions. Mix very gently for 10 seconds, until the pastry just comes together.
  2. If you are mixing by hand, place the butter and caster sugar in a medium sized bowl and beat with a wooden spoon for several minutes, until smooth. Add the eggs one at a time, ensuring the first is fully incorporated before adding the next. Use a wooden spoon to fold through the flour and salt, until just combined.
  3. Tip the pastry out onto a lightly floured bench, then divide it into two pieces and flatten each out into a disc 2 cm (¾ in) thick. Wrap them in plastic wrap and rest in the fridge for at least 1 hour, then use as desired. Sweet pastry will keep in the fridge for a week and in the freezer for up to three weeks, wrapped well in plastic wrap or in a container.

Bakery notes

  • There is no water in this recipe, which means you’ll have minimal shrinking. It holds its shape well and produces a beautiful crisp crust.
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