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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
Prep Time10 mins
Cook Time10 mins
Fridge Time1 hr
Total Time20 mins
Course: Dessert
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.