If you’ve got cold hands then making Sweet Pastry is the thing for you (working in cool conditions prevents the pastry from becoming sticky – which makes it easier to work with).
This recipe allows enough pastry for a very large tart tin.
Ingredients for sweet pastry:
- 200g cake flour
- 50g castor sugar
- 125g butter
- 1 egg
- Sieve flour
- Break (or cut or grate) butter into pieces and add to flour (I gently work the flour into the butter with my fingertips) *
- Make a well/hole in the centre of the mix
- Add the egg into the hole
- Add sugar into the centre with the egg
- Cut together working from the inside out – use a pastry cutter to work the egg into the dry ingredients (don’t overwork with hands – working with sweet pastry is not like working with bread dough)
- Once the ingredients are incorporated, cover with cling wrap and let the pastry rest in the fridge for about half an hour before using it
* Variation: Sieve flour, make a well in the centre, mix sugar and butter together separately and add to the well in the centre and then add the broken up egg mix. Then fold in the egg with your pastry cutter.
- Before rolling your sweet pastry, allow it to rest in the fridge for 15 – 30 minutes or so
- Roll the pastry evenly
- Line your greased tin with pastry & press the edges firmly into the sides of the tin ensuring there are no air pockets (allow to rest again for 15 minutes or so)
- Blind bake at 180 degrees celsius with a cartouche (cut a round shape out of wax paper that is large enough to fold into the pie dish and cover the pastry). Place the paper over the sweet pastry and cover with baking beans (or beans)
- OR use according to your recipe eg. baked cheesecake does not require the pastry to be blind-baked, in which case bake at 110 degrees celsius
- Bake until light golden brown in colour & allow to cool before filling (if blind-baked)
The secret of pastry is to treat it lightly – mix it lightly, fold it lightly, roll it lightly and finally, line your tin with a light touch.