Rich French Tart Pastry

Ingredients

1lb flour, 6oz Butter, 1-2 egg yokes, pinch of salt.

Method

Sift the flour and salt into a mixing bowl.   Cube the butter into 1/2″ chunks, add to the flour and rub together until it makes a fine crumby mix.   Add the egg yokes to the dough mix and work to a ball when incorporated.

If the dough is too dry to come together, moisten with a few drops of water, work and repeat until it does.   Once it comes together continue to work the dough until it become smooth and pliable.    Bring back to a ball when complete

Wrap the dough in clingfilm and put in the fridge for half an hour.     Once relaxed, roll and use as usual.

Variations

et Pastry: Add 3 table spoons of caster sugar to the dough mixture before adding the eggs.   Depending on the filling, you may choose to replace (at least some) of the water used to bring the pastry together with either Vanilla Essence or Lemon Juice.

Pastry Tips

1. When rubbing the butter into the flour, if it begins to soften and feel oily, put the bowl in the fridge to chill for 20 – 30 minutes.   Then continue to make the dough.

2. Liquids added should be “ice-cold” so they do not soften or melt the fat

3. Take care when adding water to the dough – start with a smaller amount and add all in one.   Only when worked in and the pastry still does not come together add a little more to the dough.   Too much water will make the dough difficult to handle and will result in tough pastry.

4. When the dough is worked and pliable, try to handle it as little as possible, as overworked, it will result in a tough pastry.

5. To avoid shrinkage, chill the pastry dough before rolling out and baking.   This ‘Resting time’ will allow any elasticity developed during the mixing to relax and reduce shrinkage when cooking.

One final note: if you are gifted with warm hands (as I am) you’ll probably find it easier making bread than pastry!