Ingredients (serves 8-12)
Pastry:
- 1 3/4 cups of plain flour
- 1/4 cup of icing sugar
- 180 grams cold butter, diced
- 1 egg yolk (reserve white for brushing)
- 3 tbsp chilled water
- greaseproof paper
- baking beads or rice
Step 1: Make Pastry
Sieve flour and icing sugar together. Put into your food processor with the diced butter and pulse for a few minutes till all of the butter is mixed in and it becomes a breadcrumb texture.
Next add the egg yolk and chilled water. Pulse again. When it begins to come together, tip out onto a lightly floured board and lightly knead until you have a smooth dough.
Flatten into a 15cm disc. Cover in cling film and refrigerate for at least 30 minutes. Pastry is much easier to work with when it is cold.
Step 2: Bake Pastry
Preheat oven to 180 degrees celsius. Grease a 30cm loose-based fluted tart tin with butter.
Remove pastry from the fridge and roll out on a piece of greaseproof paper large enough to fit the tart tin.
Gently lay the pastry over the tin and press into the edges. Use the rolling pin to roll across the top of the tin to cut off any excess pastry.
Place the greaseproof paper over the pastry and fill the tin with baking beads or uncooked rice (less than a kilo of rice will fill it - reserve the rice afterwards for using again the next time you bake pastry). This holds the pastry in place and stops it both puffing up and from sinking down the sides.
Chill again for 10 minutes.
Place in the hot oven and bake for 15 minutes.
Remove tart from oven and take off the baking paper and rice. Return to the oven for another 15 minutes to finish cooking through.
Remove from the oven and leave to cool.
This pastry works well with the following recipes:
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| Rhubarb Frangipane Tart |
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| Pina Colada Tart |
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