SWEET SHORTCRUST PASTRY
Description
This recipe forms a part of Lattice Christmas Mince Tart.
INGREDIENTS
300g (2 cups + 3 tbsp) flour
75g (1/4 cup + 2 + 1/2 tbsp) sugar
1/2 tsp salt
150g unsalted butter (cold and diced)
1 egg yolk
45ml (3 tbsp) water
METHOD
- Place flour, sugar and salt into bowl of food processor fitted with a metal blade. Scatter butter onto flour.
- Lightly whisk egg yolk with water and, with processor running, slowly pour liquid through feed tube. Process until pastry just forms a ball. Form pastry into a disc and let pastry rest for 30 minutes before rolling, or store in fridge for up to 2 days, or till required. Alternatively freeze till required.
- Associated Recipes: Lattice Christmas Mince Tart, Christmas Mince, Brandy Cream
