Homemade Sweet, French Pastry
This French pastry recipe is for Strawberry Tarts, but it can be adapted to any kind of other fruit or nut tart recipes (Apricots, Walnuts, Blueberries, Pear, etc…)
It is easy, and doesn’t take much time at all! So why don’t you try it out…!
Preparation: 15 min
Cooking time: 30 min
1 hr for pastry to rest
Ingredients:
250g flour
125g caster sugar
1 egg
100g soften butter ( + a bit more for buttering the backing dish)
Zest of 1 lime
A pinch of salt
Preparation:
In a bowl, using a folk mix the egg, the sugar and the salt together.
Put the flour on the hard surface (I use my kitchen bench) and make a whole in the middle. Pour in the whole the egg mixture, the lime zest and then the soften butter (ensure that the butter hasn’t turned liquid!).
Start mixing all the ingredients together using your hands and finger tips. Continue mixing until you end up getting a homogeneous pastry ball. (I recommend mixing fast to avoid that the butter turns liquid with the heat of your hands…)
Wrap pastry in plastic film and refrigerate for an hour.
Butter your baking dish and layout bottom of it with backing paper, to avoid that the pastry sticks to the dish while cooking.
Remove from fridge and spread pastry in the baking dish using you hands and fist or on a flat surface using a rolling pin.
Set oven to 160 degrees. You can blind cook the pastry in the baking dish using bids or stones for 25 minutes (in this case make sure you use a sheet of baking paper on the pastry before using bids or stones), or simply cook in oven along with other ingredients.
After 25 minutes, remove bids (or stones) and backing paper from top of pastry and lower oven temperature to 120 degrees. Bake for a further 5 minutes.
(Temperature and cooking time mentioned above are for fan forced oven).
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