Jamie’s Sweet Pastry
Used in Jamie’s Plum and Almond tart. This pastry is very short and needs to be handled gently, but it is worth the effort
Servings 2 11 Inch tart cases
Ingredients
- 250 g Butter
- 200 g Icing Sugar
- 1 pinch Salt
- 500 g Plain Flour
- 1 Vanilla Pod Seeds only – stick the rest in your caster sugar bowl
- 1 Lemon Zest
- 4 Egg Yolk
- 3 tbsp Water cold water
Instructions
Making the Pastry
- Cream together the Butter, Icing Sugar and Salt.
- Rub or Pulse in the Flour, Vanilla Seeds, Lemon Zest and Egg Yolks.
- When the mixture has come together and is looking like coarse breadcrumbs, add the Cold Milk.
- Pat together to form a Dough, Lightly flour and then squeeze into shape. The idea is to get your ingredients to a dough form with the minimum of movement. i.e. Keeping your pastry flaky and short.
- Roll pastry into a really large short and fat sausage shape. Wrap in clingfilm and put it in the fridge for at least 1 hour.
Blind Baking
- Roll pastry out and lay it over the flan tin. Cut away most of the excess pastry.
- Bake for 10 mins at 180oC.
- Take out, cut pastry level with edge.
- Brush inside of flan with Egg White and put back in oven for 30 seconds… this will water-proof the inside.
Notes
This pastry freezes just fine.
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