sweet pastry recipe

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sweet pastry recipe
sweet pastry recipe2

prepare ahead?

Will keep for a few months in the freezer.

variations for fun


gluten free
– Try using a gluten free flour in place of the regular flour. To be honest I’m not sure how it will work out.

dairy free – If you really can’t have butter, that’s a bummer. Replace the butter with well chilled margarine or nut based spread.

for a chocolate pastry – replace a few tablespoons flour with cocoa powder. Be careful when it comes to the baking stage – it can be difficult to tell when your chocolate pastry is cooked though and easy to burn without knowing it.

troubleshooting guide

dry & crumbly – If the pastry is still super crumbly after it has rested when you go to roll it out, try sprinkling over a tiny bit of water to help you roll out but be careful.

pastry tough – Sounds like you’ve over mixed the dough and worked the gluten too much.

pastry shrinking when baked – This is a sign of not resting for long enough or over mixing. Next time be more gentle!

pastry fragile – If the shells break too easily, they were probably rolled out a little too thin. Next time leave them a little thicker.

serving suggestions

See filled tartlet recipes.

Or bake tartlets blind and fill with slightly sweetened marscapone (italian cream cheese) and top with fresh fruit.

leftover potential

Will keep unbaked in the freezer for a few months.

Baked unfilled tartlets will keep in an airtight container for about a week.

related links

little chocolate tartlets
ginger custard tartlets
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back to Super Simple Baking Overview

sweet pastry recipe
makes 12 small tartlet shells
or a 28cm (11in) tart
300g (10.5oz) plain (all purpose) flour
50g (2oz) caster sugar
200g (7oz) butter, chopped
85g (3oz) water
2 teaspoons vinegar

1. Pulse flour, sugar and butter in a food processor with a pinch of salt until it looks like coarse breadcrumbs.

2. Combine water and vinegar and add to the flour mixture.

3. Pulse the food processor about 8 times to mix in the water. Don’t overmix. It should still look quite crumbly.

4. Place a large piece of cling wrap on a work surface and gather the pastry onto the warp, pressing together. Form into a log and cover tightly.

5. Rest in the freezer for at least 2 hours or over night.

6. To line tartlet shells, remove pastry from the freezer and cut into a round about 8mm (1/2in) thick. Roll out until you have circle and line your little shell, pushing into the edges and trimming the excess. Repeat with remaining pastry and tins.

7. Rest in the freezer for at least 20 minutes.

7. To bake, preheat oven to 200C (400F). Line each shell with foil and rice. Bake for 20 minutes. Remove the foil and rice and bake for another 5-10 minutes or until pastry is crisp and deeply golden. Cool before filling.

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