This is a slightly different method for making sweet pastry to more traditional methods and it’s one that I learnt when I did a course at the Michel Roux cookery school. It’s the only one I use now as it works every time.
– 700g Plain flour
– 375g Unsalted butter
– 225g Icing sugar
– 2 x Egg yolks
– 75ml Ice water
– 1 x Egg yolk + 1 tbsp Milk, beaten together (for glazing the pastry)
Makes 2 Portions
Stand mixer with paddle attachment
Step 1 – The beat
Chop the butter into cubes and allow to come to room temperature. Place the butter and icing sugar in the mixer and mix at a low speed until just combined. Do this slowly, you do not want to whip or add any air to the mix. With the mixer still running on a low speed, add the egg yolks one at a time until combined.
Step 2 – The mix
Add all the flour to the bowl and slowly mix to combine. Slowly add in the water (you may not need it all) until the paste comes together as a ball. Remove from the mixer and separate into servings. Roll each serving into a ball and flatten slightly. Cover with clingfilm and refrigerate for 30 mins. The pastry can be used immediately or frozen and used later.
Step 3 – The roll
If using straight away, preheat your oven to 165 fan and then roll out the pastry on a floured surface to a 3mm thickness. Transfer to whatever baking tin you are using and gently press into place and trim the edges. Prick the pastry all over the bottom of the tin with a fork. Place back in the fridge to rest for another 30 mins.
Step 4 – The bake
Blind bake your pastry for 20 minutes then remove from the oven. Brush the tart case with the egg yolk and milk mixture then return to the oven for 5-10 mins until golden. Remove from the oven.