Single-egg tart pastry
A crisp sweet tart pastry made with icing sugar, butter and one egg.
Ingredients
- 360 g plain flour
- 214 g softened butter
- 112 g icing sugar
- 1 egg (about 56 g)
Method
- Beat the softened butter and icing sugar until smooth and creamy, without whisking in too much air.
- Add the flour and mix until the mixture looks like fine crumbs.
- Add the egg and knead only briefly, until the dough comes together.
- Divide the dough in two, flatten each piece, wrap in cling film and chill for at least 1 hour.
- Roll one piece out on a floured surface to 3-4 mm thick and lay it in a greased 24 cm tart tin. Press it into the edges, trim the excess and prick the base with a fork.
- Bake at 180°C for 15 minutes, lined with baking paper and baking beans, then remove the paper and bake for 8-10 minutes more, until golden. Cool before filling.
Note: Wrap any pastry you will not use in cling film and keep it in the fridge for 2 days or the freezer for 1 month.
From Chef Fatma's notebook. Where the notebook listed only the ingredients, we wrote out the method for a home kitchen. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.