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Saturday, 24 December 2011

Sweet Pastry

Sweet pastry isn't much different to the standard shortcrust pastry, although it utilises an egg to give a glossy and smoother texture and helps it to raise a small amount giving a lighter texture. You can use sweet pastry in a variety of ways, for tarts, tartllets or even for little parcels. Its also possible to make sweet dumplings out of if you so wish.

Makes a 400g mix (enough for one large tart with a bit leftover)

250g flour
125g butter or baking spread
80g sugar
1 egg
few drops vanilla essence

You can also add things to the pastry to complement your dish, such as cinnamon, cocoa powder, nutmeg etc. If adding syrups be sure to adjust the flour accordingly to texture.


Rub the flour and butter and sugar together into a breadcrumb texture then add the egg. Form into a uniform dough but do not overwork. If necessary chill the pastry wrapped in clingfilm for 20 mins before use. Otherwise use straightaway.

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