Skip to main content

Dessert pastry

2 Reviews

About the bake

This is a rich pastry ideal for making desserts and small pastry cases. As it contains egg yolk it is softer and more crumbly to handle than shortcrust. Don’t worry it  breaks when lining a flan tin, it is easily patched together with the extra pastry and the warmth of your hand.

1Serves
Easy

Method

  1. Step 1:

    Sift the flour and icing sugar into a large mixing bowl.

  2. Step 2:

    Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. (or whiz the ingredients in a food processor)

  3. Step 3:

    Make a well in the centre of the flour mixture, beat the egg yolk with 2 tbsp cold water and stir into the flour until the mixture comes together.

  4. Step 4:

    If the mixture is crumbly, add a drop more water to make a soft pliable dough.

  5. Step 5:

    Push the pastry together and shape into a flat circle. Wrap in clingfilm and chill for half an hour in the fridge. This will be sufficient pastry to line a 18-20cm round tart tin.

Ingredients

    • 200g Allinson's Plain White Flour
    • 2 tbsp Icing sugar (or caster sugar)
    • 100g Butter (unsalted) (chilled and cubed)
    • 1 Egg yolk(s) (free range) (large)

Great recipes and more at BakingMad.com

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.