Sweet pastry
- 300g plain flour
- 200g cold butter, diced
- 100g icing sugar
- pinch salt
- 1 egg
Hot tip Try rolling short pastry between baking paper for easier handling. Once the pastry has been rolled, place in the fridge for a few minutes to firm up, and remove the top piece of paper. The pre-rolled pastry is now ready to use.
Method
In a food processor, pulse the flour, butter, sugar and salt until fine crumbs have formed. Add the egg and blend for a further 10 seconds. Tip the dough from the machine onto a clean bench and, working quickly, bring the dough together, kneading as little as possible, to make an even, stable ball of dough. Wrap in cling film and rest in the fridge for 1 hour.
On a lightly floured bench, roll out the dough until it's about 3mm thick. Line a 28cm buttered tart form with the pastry and trim the edges. Place the tart in the freezer for 2 hours or until needed.
When ready to cook, pierce the base of the tart a few times with a fork and line the inside of it with baking paper. Fill the tart with rice, dried beans or pastry weights to prevent the pastry from rising, and cook in a preheated oven at 180ºC for 10-12 minutes or until lightly golden.
