Strawberry tart pastry
A sweet pastry of egg, butter and icing sugar, made as a base for a strawberry tart.
Ingredients
- 330 g plain flour
- 130 g icing sugar
- 1 small pinch of salt
- 150 g cold butter, cut into small cubes
- 1 fresh egg
- 1 fresh egg yolk
- 1 tsp (5 ml) vanilla powder
Method
- Mix the flour, icing sugar and salt in a bowl. Add the cold butter and rub it in with your fingertips until the mixture looks like coarse sand.
- Add the egg, egg yolk and vanilla and mix until the dough comes together, without overworking it.
- Shape the dough into a flat disc, wrap it in cling film and chill for at least 1 hour.
- Roll the dough out on a floured surface to 3-4 mm thick and lay it in a greased 28 cm tart tin, pressing it gently into the sides. Trim the excess, prick the base with a fork and chill for 20 minutes.
- Preheat the oven to 180°C (conventional, top and bottom heat). Line the pastry with baking paper, fill with baking beans or rice and bake for 15 minutes.
- Remove the paper and beans and bake for another 10-15 minutes, until evenly golden. Cool completely in the tin before adding the strawberry filling.
Note: Ease the pastry into the tin rather than stretching it, so it does not shrink as it bakes.
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.