大象传媒

Shortcrust Pastry听听听听听听听听听听听

路听听听听听听听听 2 free-range egg yolks

路听听听听听听听听 2-3 tbsp cold water

路听听听听听听听听 225g/8oz plain , plus extra for flouring

路听听听听听听听听 110g/4oz unsalted cold butter, diced

路听听听听听听听听 pinch听 salt

For the pastry, Add 2-3 tbsp cold water to the egg yolks and stir with a fork.

1.听听听听 Place the flour into the bowl of a food processor, followed by the cold butter and the salt.

2.听听听听 Turn the processor on and pulse several times until the mixture resembles fine breadcrumbs.

3.听听听听 Add two-thirds of the egg yolk/water mixture and pulse again. If the mixture is still too dry, add the remaining egg and water mixture (you may not need to use all of it). Be careful not to overwork the pastry. Stop pulsing when the mixture has the consistency of chunky breadcrumbs.

4.听听听听 Turn the pastry out onto a clean, floured work surface and, with floured hands, bring together to make a smooth dough, but don't knead.Very gently at this stage

5.听听听听 Shape into a flattened ball, wrap in cling film Best to pop 听into the freezer then when you need to just grate straight from the freezer into you pie dish & bake blind for your tart filling

6.听听听听 Using a course edge grater do it straight onto you pie dish big grates and press round the dish lightly until all covered.

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Sweet Pastry

250g plain flour

50g icing sugar

Pinch of salt

150g unsalted butter, softened

2 egg yolks

About 2 tbsp (30ml) ice-cold water

Sift the flour, icing sugar and salt into a bowl. Break the butter into small pieces and rub this through the flour until it vanishes. Beat the yolks with the water and stir this into the flour. Mix to a very soft and smooth dough. Wrap the dough in cling film and freeze until required

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