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. I also used cupcake tin to make smaller bite sized tarts.
- 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.
Lemon Curd for Tarts
Ingredients for Curd
- Zest and Juice of 5 lemons
- 200 g caster sugar (fine white sugar)
- 3 eggs and 1 yolk
- 100 g unsalted butter
- Melt butter, sugar and zest and juice over low heat or in a bowl over water filled pot. Once melted together take off heat.
- Whisk eggs and yolk in a separate bowl. Add a little of the butter sugar mix into eggs and whisk. Then put that amount into the juice mixture and return to heat. **don’t put all of eggs into hot mixture at once or you will get scrambled eggs. Temper eggs with a little juice mix, then put that into larger juice mix.
- Heat on low until thickens, stirring gently. Will take 10 min approx.
- Take off heat and run through strainer then let chill to room temperature, cover and can use right away or refrigerate for later.
Cranberry Curd for Holiday Tarts
Ingredients for Curd
- 12 oz/340 g cranberries
- 1 cup/225 g sugar
- Peel and juice of one orange
- 4 oz/113 g unsalted butter
- 2 eggs plus 2 egg yolks
- Place cranberries, sugar, orange peel and juice in pan over medium heat. Simmer until cranberries have popped and softened. About 10 min
- Put into a food processor or use an immersion blender and blend smooth, then pour through a strainer
- Whisk butter into strained liquid until melted
- Whisk eggs and yolks into a separate bowl.
- Slowly whisk a bit of hot liquid into eggs mixture to warm the eggs, then pour eggs into cranberry mix and heat on low until the mixture bubbles/thickens. Make sure you gently stir so the eggs don’t scramble on bottom of pan.
- Blind bake the tart case for 10 min at 350 degrees, with baking beans
- Cool tart cases
- Fill tarts with the lemon or cranberry curd once cooled. Bake at 350 10 min or until curd has set. If you wiggle the tart it should have a slight wobble to it, but not runny.