Sweet Pastry

Sweet Pastry

 

So this sweet pastry recipe can be used for loads of delicious desserts, try an Apple Pie with crème patisserie with this pastry.



Ingredients:

• 100g Butter
• 75g caster Sugar
• 1 Egg
• Pinch of Salt
• 1/2 tsp. Vanilla Extract
• 225g Plain flower
• A few drops of  water

Method:

1. Cut the butter into small pieces
2. Add sugar and beat together until butter and sugar are creamy, which should take about 10 minutes
3. Add eggs and vanilla and mix in
4. Sieve the flour and salt  onto a clean work surface
5. Make a well in the middle and add all your butter/sugar and egg mixture, do not leave any in the bowl
6. Mix together to form a soft dough until smooth but do not over work the mixture
7. Wrap in cling film in a disk (not a ball) to rest in the fridge for 30 minutes before rolling out

Rolling and Blind Baking:

1. Make sure you have a flat ring and baking sheet ready and greased
2. Take pastry out of the fridge and roll between 2 sheets of cling film until 2mm or 3mm thick
3. Pull off 1st layer of cling film
4. Hold the pastry under 2nd layer of cling film and position over flan tin
5. Whilst the cling film is still in place gently press pastry in the corners of flan case
6. Remove cling film and use rolling pin or knife to remove excess pastry
7. Place back in fridge to cool down and rest for at least 20 minutes
8. Remove from fridge and dock pastry
9. Lay greaseproof paper over pastry and fill with baking beans (or coins) and bake for 20 minutes at 180 degrees  C/Gas 4/350 degrees F
10. Remove baking beans and place back into the oven to ensure bottom is cooked