Sweetcrust Pastry For Pies, Flans And Tarts
June 30th 2008 05:57
Ingredients
450g Flour
250g Butter
150g Sugar
2 Eggs
Salt
Method
Part 1
Sieve the flour, sugar and a pinch of salt into a basin.
Add the butter, and with clean hands, rub it into the flour
When all of the lumps are gone, the mixture should look grainy in texture.
Add the beaten egg and mix it in.
If the mixture is not wet enough, add a little water until it forms a ball of dough. Use as little water as possible. Do not knead it.
Overworking the dough elongates the gluten strands, creating a product that is chewy, as opposed to 'short' and crumbly.
Flatten the dough into a disc and rest it in the refrigerator for at least half an hour, but preferably an hour or more.
This allows the starch cells to swell, preventing shrinkage when baking.
At this point the dough can be stored in the refrigerator for several days.
Dust the work space with flour and place the dough in the centre.
Using a rolling pin or a bottle, roll the dough from the centre outwards until it is an eight millimeter thick sheet.
Grease and flour the flan rings.
First rub a small amount of butter, margarine or oil around the inside, then put a table spoon of flour in and shake it about, then shake out the excess flour.
Gently lift the sheet of pastry onto the rolling pin and drape it centrally over the flan tin.
Pat the pastry down on the base and sides and then trim off the excess pastry.
Prick the base with a fork to prevent air bubbles forming underneath.
If pre-cooking is required, bake at 180°c for approximately 10 minutes.
Remove from the oven when the pie shells are firm, but without browning.
The pie shells may be used immediately or stored in a cool dark place, but do not refrigerate them.
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