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This pastry is perfect for sweet tarts. Inspired by a Raymond Blanc recipe, makes enough for 1
tart base, 28cm diameter.
50g sugar
150g plain flour
130g butter, diced
25g whipping cream
2 egg yolks
Pinch of salt
1.
Put the sugar in the TM bowl and grind 10 seconds/Speed 9.
2. Add all the other ingredients except the flour and mix 20 seconds/Speed 4.
3. Add the flour and Turbo pulse briefly a few times until JUST clinging together. Turn out and
chill the pastry 30 to 40 minutes in the fridge before rolling out.
80 g chilled butter, diced snd put in the freezer for at least 10 minutes
150 g plain flour
Pinch of salt
50 g chilled water
1.
Chop the butter into the flour and salt 10 seconds / Speed 8.
2. And the water. Turbo pulse briefly a few times until JUST clinging together. Turn out and chill
the pastry 30 to 40 minutes in the fridge before rolling out or pressing into the pie or tart tin.
Tip: to make the right amount for lining a 28 cm tart tin, use 200 g flour, 100 g butter, pinch salt,
70 g chilled water.
Tip: to double or triple the quantity, double or triple all ingredients. Chop the butter into the
flour and salt 20 seconds / Speed 8. Add the water and mix at Speed 6 until JUST clinging
together. Turn out and chill the pastry 30 to 40 minutes in the fridge before rolling out or
pressing into the pie or tart tin.
130 g plain white flour
30 g butter
Pinch of salt
50 g water plus more as needed
Up to 250 g melted butter for brushing
1.
Put flour, butter, salt and 50 g water into the TM bowl and mix on Dough Setting until
a soft pliable dough forms. Watch through the opening and add a little more water if
needed to make it soft and plable.
2. Leave the dough to rest wrapped in cling film in the fridge for 30 minutes.
3. Roll out on a patterned tablecloth or pillowcase dusted with flour. Keep rolling gently
until the pastry is thin enough to see the pattern of the cloth.
4. Use and bake according to your recipe.
Tip: a filling must be cold before putting it onto the filo pastry.
Suggestion: Brush with melted butter and put the filling you are using on the first quarter of
the pastry. Roll up gently, folding in the sides and brushing each piece of exposed pastry
with more melted butter.
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