I love this recipe for sweet pastry. It’s the only one I use as it is so simple to make and work with, which in turn makes achieving that perfectly lined tart or pie case super easy.
- 225 g plain flour
- pinch of salt
- 110 g unsalted butter, diced
- 60 g pure icing sugar, sifted
- 2–3 egg yolks
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes enough for 1 x 25 cm tart or pie case
Chilling time 2 hours
Place the flour, salt, butter and icing sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until the butter is completely mixed through and no lumps are visible. Add 2 egg yolks and mix on low speed until the dough comes together. If your yolks are a little small, you may need to add the third yolk to form a dough.
Alternatively, you can make the dough by hand in a large mixing bowl. Using your fingertips, rub the butter into the dry ingredients, then add yolks and mix by hand until a dough forms.
Gently form the dough into a ball, then wrap it in plastic film and refrigerate for at least 2 hours before using. The dough can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Sweet by Alison Thompson, with photographs by Sharyn Cairns (Penguin Books Australia, $49.99, hbk)