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Nici Wickes: Sweet Short Pastry recipe

Publish Date
Sat, 3 Dec 2016, 11:40AM

Nici Wickes: Sweet Short Pastry recipe

Publish Date
Sat, 3 Dec 2016, 11:40AM

Makes enough for 2 large pies or tarts or 24 Xmas mince pies

         

  • 500g plain flour, plus extra for dusting
  • 100g icing sugar, sifted
  • 250g unsalted butter, chilled and cut into small cubes
  • Zest of one lemon
  • 2 large free-range eggs, lightly beaten with 2 tbps water
  1. Sieve flour into bowl of food processor. Sieve in icing sugar. Add cold cubed butter and pulse the mixture together until it resembles fine breadcrumbs.
  2. Add egg yolk/water mix, then pulse until the dough begins to come together in a ball.
  3. Tip onto a floured work surface and use your hands to gently press the dough into 2 discs. Wrap with clingfilm and rest for at least 30 mins or longer.
  4. When ready to use, rollout on floured surface or baking paper. Line tin(s) with pastry, prick base with fork and chill for at least 30 minutes before filling and baking.

 

Tips:

  1. Resting is key. Never roll out freshly made pastry as it will shrink when it’s baked. Ideally refrigerate for at least 30 minutes to one hour or more.
  2. Once the tart tin is lined, place it in the freezer for another hour and bake from frozen.
  3. Don’t over-work pastry as it may become thick and crumbly.
  4. Always roll the pastry away from yourself on a lightly floured surface, and always keep it moving using light strokes.
  5. Always make double the amount you need because it freezes well and can be saved for a rainy day.

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