Sweet Short Pastry (Pate Sucree)
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| 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 |
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(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 |
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http://www.peagramfamily.com/ |
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(ID: 80390) Mirror: rec.food.recipes: Mon, Sep 30, 2002 |