Sweet flan pastry

Sweet flan pastry

By
From
Margaret Fulton Favourites
Photographer
Tanya Zouev and Armelle Habib

Ingredients

Quantity Ingredient
1 cup plain flour
pinch salt
60g unsalted butter, cut into small pieces
1/3 cup caster sugar
1 teaspoon iced water
2 egg yolks
2 drops vanilla essence

Method

  1. Sift the flour with the salt onto a pastry board or marble slab and make a well in the centre. Place the remaining ingredients in the centre and rub together with the fingertips of one hand. The movement of your fingertips working on these centre ingredients is rather like that of a chicken pecking corn.
  2. Using a metal spatula, quickly draw in the flour. Knead the pastry lightly until smooth. Wrap in plastic wrap and chill for 1 hour or more before using.

Food processor alternative

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Chill or freeze the butter. Fit the metal blade attachment. Sift the flour and salt into the food processor bowl. Add the butter and process for 15–20 seconds until the mixture resembles fine breadcrumbs. Add the remaining ingredients and process for a further 20–30 seconds until the mixture starts to cling together. Turn out onto a floured surface and shape into a ball. Knead lightly until smooth, then wrap in plastic wrap and chill before using.

To bake blind

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. When a recipe calls for filling a tart case after it is baked, the pastry usually needs to be baked ‘blind’. I like to use soft tissue or greaseproof paper to line the inside of the pastry in the tin. I then fill it to about a quarter with pastry weights or dried beans, so that the pastry keeps its shape while baking. When the pastry is cooked and set, the paper and beans can be removed (and kept for another time) and the pastry returned to the oven to brown a little more.
Tags:
Margaret
Fulton
Favourites
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