Saturday, 22 August 2015
Sweet Shortcrust Pastry (Paté Sucree)
This is the recipe I love to use when making sweet tarts.. here I've flavoured it with a little lemon zest you could substitute this for a tsp of vanilla extract if you prefer.
If you prefer to measure your ingredients here's a handy conversion chart Conversion Chart
SWEET PASTRY CASE (paté sucree) for a 9"/23cm flan tin
1 heaped tsp finely grated lemon zest
7oz/225gms plain (all purpose) flour
5oz/150gms butter at room temperature
2½oz/75gms caster (superfine) sugar
1 whole egg
1 egg yolk
to make the pastry case
Sift the flour into a large bowl
Rub in the butter until the fine 'breadcrumbs' stage
mix in the sugar and lemon zest ...make a well in the centre of the bowl
beat the whole egg and the yolk together
Add this to the centre of the bowl
Lightly mix into the other ingredients to form a ball.
Flatten out slightly and cover with cling film
refrigerate for at least 30 minutes
when chilled roll out as thinly as you can on a floured surface to fit the size of the flan tin with a little overlap.
be careful not too break the pastry or the custard filling could seep out
refrigerate again for around 15 mins and turn on the oven to 180c/350f gas 4
line the pastry case with a piece of crumpled baking parchment and fill with baking beans
place in the centre of the oven and bake for around 10-15mins
remove the paper & beans
check to make sure that no cracks or holes have appeared. If they have carefully patch up with any left over pastry trimmings
Neatly trim the overhang of the pastry case and pop back in the oven for just a few minutes until the base is cooked through.
Leave in the flan/quiche tin
It's now ready to be filled.