Sweet Pastry

It is very important when making pastry that before rolling it out you chill it for at least half an hour – an hour or two is even better. When you roll it, try to handle it as little as possible.

4 cups sifted all-purpose flour
A pinch of salt
1 1/4 cups (2 1/2 sticks) butter
1 1/2 cup sugar
2 eggs

  • Combine the flour and salt in a bowl and rub in the butter until the mixture resembles fine breadcrumbs.
  • In another bowl, beat the sugar and eggs until the sugar has dissolved.
  • Make a well in the center of the flour and pour in the egg mixture; stir with a knife until you have a stiff dough.
  • Roll the pastry into a ball and wrap in cling wrap; refrigerate for at least 1/2 hour before using.
  • Take the pastry out of the refrigerator about 10 minutes before you use it, so that it doesn’t crumble when you roll it.
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3 thoughts on “Sweet Pastry

  1. Pingback: Bakewell Tart | Tea & Sympathy

    • Yes, we agree. We make all our pastry from scratch and it’s a shame more people don’t. Puff pastry is a whole other matter, but when it comes to sweet pastry and shortcrust, it makes all the difference if you make your own and it’s really not that difficult… let the revolution commence!!

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