Sweet Pastry for Tarts and Pies
This rich, sweet short crust pastry is perfect for classic dessert tarts and pies. The recipe makes enough for a standard tart. You could make double the quantity, use whatever you need for your tart or pie and freeze the rest. To use the pastry from the freezer, bring it back to fridge temperature overnight or for at least 7 hours. If you prefer, you can use a mixer or food processor to make the pastry but take care to avoid overworking.
*** I usually double this recipe. It made six small tarts or one large pie with some left over for later. WORK FAST with this dough. The less time you handle while shaping the better.
- 165g plain flour, plus extra for dusting
- 25g ground almonds
- 120g chilled unsalted butter, cubed
- 55g caster sugar (fine white baker’s sugar)
- 1 medium egg
1. Stir in the flour and ground almonds together in a large bowl, then add the butter and rub in your fingertips until the mixture looks like crumbs. Stir in the sugar.
2. Break in the egg and work into the mixture with your fingers, breaking it together to form a soft dough.
3. Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Chill for at least 3 hours before using.
This year has been filled with baking experiments. Way too much baking, way too much eating. My 2020 quarantine 20 lbs. has now put on its own 20 lbs. LOL. For Thanksgiving we stayed home away from family, so I decided I would try to bake a pumpkin pie. We’ve moved towards a mostly vegan diet this past year. Which means I’ve tried to substitute vegan friendly ingredients into my baking. But it was Thanksgiving, and we were home away from family, so I decided to go all out and use the good stuff. We basically had side dishes for dinner, so I was going to make a real pie damn it! I’ll be honest, I missed the turkey.
I used sweet pastry for the crust, but with real butter this time. It works ok with plant-based butter. Just not as rich and flaky. I received a jar of Pumpkin Spice mix from a friend last year and I used it as the spice mix. You can make your own mix of spices. I blind baked the pie crust. But honestly, I should have just chilled the crust and cooked everything together. The outside of the crust got a bit done, and it was dry in places. Next time I will bake at 425 for 15 min then 350 for 45min, no blind bake. Or perhaps i just blind baked it too long? The pie was well worth the calories, and the dairy. Nothing says Thanksgiving like pumpkin pie. The pie is super easy, the crust is the only time-consuming thing. I made it the day before and chilled.
Pumpkin Pie with Sweet Pastry Crust
Bake at 425 for min then 350 for approx. 45 (until knife stuck in middle of pie comes out clean)
- Sweet pastry crust formed into pie pan then chilled
- 2 eggs plus 1 yolk
- ½ cup dark brown sugar
- 1/3 cup white sugar
- ½ tsp salt
- 4 tsp Pumpkin spice (or combine the spices below and use 3 ½ tsp)
- 15 oz pumpkin puree
- 1 ½ cup heavy cream
- Beat eggs. Then mix in sugars, salt, spices until well mixed
- Mix in puree
- Stir in cream and beat until ingredients well mixed.
- Pour into chilled shell
- Bake 425 degrees for 15 min, reduce heat to 350 degrees and bake until middle is done. Approx. 45 min. Stick knife tip in middle, if clean its done.
Pumpkin Spice Homemade mix
4 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
½ tsp ground nutmeg