Sweet Short Pastry (Pate Sucree)
|
| |
| | makes ABOUT 500 G/1 LB 2 OZ |
| 250 g | Flour (9 oz) |
| 100 g | Butter, diced (4 oz) |
| 100 g | Icing sugar (4 oz) |
| 3/4 tsp | Salt |
| 2 | eggs |
| |
| (Classic pastry used as a base for sweet tarts and tartlets) |
| Put the flour on the work surface and make a well in the centre. Put the |
| butter in the well and work with your fingertips until completely softened. |
| Add the sugar and salt, mix well, then add the eggs and mix again. Gradually |
| draw the flour into the mixture. When everything is well mixed, knead the |
| dough 2 or 3 times with the palm of your hand until it is very smooth. |
| Roll the dough into a ball, flatten the top slightly and wrap in cling film. |
| Leave to rest in the fridge for several hours before using. It will keep |
| well in the fridge for 3 or 4 days, or can be frozen for several weeks. |
| Servings: 1 |
| |
| http://www.peagramfamily.com/ |
| |
| |
| -- |
| Rec.food.recipes is moderated; only recipes and recipe requests are |
| accepted for posting. Please send recipes, requests, questions or |
| comments to Moderator Patricia Hill at reci...@swcp.com |
| Please allow several days for your submission to appear. |
| |
| |
| |
| |
| |
| (ID: 80390) Mirror: rec.food.recipes: Mon, Sep 30, 2002 |