These Sweet Tarts Crusts are easy to make and not only look but also taste so much better than the bought ones. So don’t hesitate any more to make your own crusts and enjoy.
All proportions made for 6 people
Sweet Shortcrust Pastry
220 g (7 oz) flour – 140 g (5 oz) butter – 60 g (2 1/4 oz) sugar – 1 pinch of salt – 2 egg yolk – 5 Tbsp cold water
Sweet Crust Pastry
250 g (2 cups) flour – 125 g (4 1/2 oz) butter – 50 g (2 oz) sugar – 1 pinch of salt – 3 Tbsp Water
Almond Shortbread Crust
220 g (7 oz) flour – 125 g (4 1/2 oz) butter – 1 pinch of salt – 1 egg – 80 g (3 oz) icing sugar – 40 g (1 1/2 oz) ground almonds
Once your choice of dough made, first turn the dry ingredients (flour, salt, sugar, almonds) and butter and mix until a sandy texture. Add the liquid ingredients (egg, lemon juice, water) and mix again until the dough pulls away from sides of bowl. Flour the dough and put minimum 30 minutes in your fridge (ideally 2 hours). Finally, if your dough is too dry to form a ball, add a little liquid. If, however, it sticks to the edges, add a little flour.
Petit Suisse Dough or Instant Puff Pastry
240 g flour – 4 x 60 g petit Suisse – 120 g butter – 1 pinch of salt
1- In a salad bowl, pour the petit Suisse, the flour and the softened butter (but especially not melted).
2- Knead all your ingredients together for 10 minutes until a homogeneous ball is obtained.
3- A delicious puff pastry that lends itself to both Savoury and sweet recipes. Baking takes a little longer than a traditional puff pastry, but just 5 or 10 minutes longer.
