We Use This Amazingly Buttery Biscuit-like Pastry For All Our Tarts.

Ingredients:IMG_1483.JPG

  • Butter 250g (Very Soft)
  • Caster Sugar 180g
  • 3 Eggs Beaten
  • Plain Flour 500g
  • fine sea salt 1/4 Of A Teaspoon

Method:

  1. In A Food-Mixer Cream The Butter & Sugar Together Until light & fluffy But Not Overworked.
  2. Incorporate Eggs One Third At A Time.
  3. Now Add The Flour Also One Third At A Time Do Not Overwork Along With The Salt.
  4. Divide The Mixture Into Two Equal Portions (At This Point The Pastry Will Be very Soft DONT PANIC It Will Firm Up In The Fridge) Clingfilm & Refrigerate Until Required.

Blind Baking Explained:

It’s Easier Than You Think!!

Equipment:IMG_1458.JPG

  • Lose Bottomed Tart Case Fluted Or Plain.
  • Rolling Pin
  • Baking Parchment
  • Baking Beans (Use Any Large Dried Beans)

Method:

  1. Roll Out Your Pastry To Approximately The Thickness Off A Pound Coin (Work As Fast As You Can, If The Pastry Becomes To Warm It Will Be Unmanageable).
  2. Use The Rolling Pin To Lift The Pastry Into Your Tart Case & Gradually Lift The Sides Down Untill The Pastry fills The Tin Leave The Excess Hanging Over The Edges.
  3. Now Line The Case With The Parchment Paper & Fill With The Beans (You Can Reuse These As Many Times As You Like).
  4. Bake At 170c For 15 Minutes, Remove The Beans & Paper Return To The oven for A Further 3-5 minutes.
  5. Once Cooled Trim The Edges Flush With The Tart Case (I Use A Small Serated Knife).