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How to make a sweet pastry

How to make a sweet pastry

How to make a sweet pastry

Making pastry for sweet tarts, pies and desserts is extremely satisfying. Using icing sugar rather than caster sugar makes a finer, shorter crumb but it can make this pastry a little harder to roll out. Using ground almonds adds a nutty flavour to the pastry.

Ingredients

1
Place the butter in a bowl and beat until light and creamy
2
Gradually add the sieved icing sugar and mix until well combined
3
Add the ground almonds, salt and vanilla extract and again beat until smooth
4
Add the beaten egg little by little and mix until combined
5
Add the flour in 3 parts and process until crumbs form. Bring the pastry together with your hands
6
Remove the pastry from the bowl and shape into a ball. Wrap the pastry in cling film, lightly flatten with your hands and place in the fridge to rest for 2 hours before using

Variations

If allergic to nuts, the almonds can be replaced with more flour.

For a more intense flavour try using brown sugar instead of icing sugar.

To enrich the pastry, you can add a splash of cream at the end.

Uses

Sweet pastry can be used for a variety of tarts and desserts. Have a go at Adam Gray's Raspberry Bakewell tart or Nathan Outlaw’s Gooseberry custard tart with gooseberry and ginger sorbet.

 
 

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How to make a sweet pastry

 
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