SHORT CRUST PASTRY - STRAWBERRY AND NECTARINE TART
(makes an 800g ball)
This version of sweet short crust pastry is based on Moise Cerson's recipe from the French Baker in Greytown. You will only require half of this recipe for the tart so freeze the remainder to use at another time. This is a very soft dough.
This recipe forms a part of the Strawberry and Nectarine Tart recipe.
180g unsalted butter (cubed and at room temperature)
180g (1 + 1/4 cups less 1 tbsp) icing sugar
2 eggs (lightly beaten)
350g (2 + cups) flour
- Place butter and icing sugar into the bowl of an electric mixer fitted with the K beater and mix on slow speed till combined. Alternatively mix till combined in a food processor fitted with a metal blade.
- Add eggs and beat till combined. Gradually add flour and mix for one minute, or perhaps less, till pastry forms a ball.
- Flatten to a disc, wrap in plastic wrap and chill for at least one hour before using.
- Pastry can be stored in refrigerator for up to one week, or in freezer for up to one month.