Pastry 101
Pastry 101
These are 3 different pastry recipes that all serve different purposes. The Pâte Sucrée is the one I use most often, but give the other 2 a go and let me know what you think!
Pâte Sucrée
This should be your go-to sweet pastry recipe. It’s really strong and holds its shape well, so it’s perfect for any kind of liquid filling.
Pâte á Foncer
This is your go-to savoury pastry recipe. It’s rich and flaky, perfect for a quiche or a tomato tart.
Pâte Sablée
This is a very fatty pastry, almost like a shortbread. It’s really decadent and will elevate your desert. This recipe works better with individual tarts/smaller tart shells as you need to work quickly with the dough due to the high butter content.
With these recipes there’s no excuse not to make your pastry from scratch 😉
Ready to level this up into a tart? Try my Caramelised Brown Sugar Tart recipe!
Ingredients
Method
In a bowl, add all the ingredients except the eggs and rub together to form a fine crumb.
Add the eggs and mix to form a dough.
Cover the dough in cling film and chill for 2 hours then roll it out. (Flour as needed to ensure it doesn’t stick to your surface).
Lift the dough into a fluted tart tin and use your fingers to press the dough into the edges. Roll a rolling pin across the top of the tart tin to remove any excess pastry. Dot the base of the pastry with a fork then freeze it for 20 minutes.
To blind bake the tart, scrunch up a piece of parchment paper and lay it over the tart (this will help it get right into the edges). Add your baking beans and bake the tart at 180C for 20 minutes.
Remove the beans, let the tart cool for 10 minutes and then egg wash. Bake for a further 5-10 minutes more until golden.
In a bowl, add the flour, salt and butter and rub together to form a fine crumb.
Add the egg yolk and cold water and mix to form a dough.
Cover the dough in cling film and chill for 1 hour, then roll it out. (Flour as needed to ensure it doesn’t stick to your surface).
Lift the dough into a fluted tart tin and use your fingers to press the dough into the edges. Roll a rolling pin across the top of the tart tin to remove any excess pastry. Dot the base of the pastry with a fork then freeze it for 20 minutes.
To blind bake the tart, scrunch up a piece of parchment paper and lay it over the tart (this will help it get right into the edges). Add your baking beans and bake the tart at 180C for 20 minutes.
Remove the beans, let the tart cool for 10 minutes and then egg wash. Bake for a further 5-10 minutes more until golden.
Place the flour on your surface and make a well.
Add the butter, salt and icing sugar to the well and gently work together with your hands to form a paste.
Add the yolks and mix again to form a paste.
Slowly incorporate the flour from the edges to form a dough.
Gently knead the dough 3-4 times, then wrap it in cling film and chill for 1-2 hours.
Working quickly. gently soften the chilled dough in your hands and roll it out. (Flour as needed to ensure it doesn’t stick to your surface). If it cracks too much, scrunch it back into a ball and roll it out again. It will be much smoother this time.
Lift the dough into a fluted tart tin and use your fingers to press the dough into the edges. Roll a rolling pin across the top of the tart tin to remove any excess pastry. Dot the base of the pastry with a fork then freeze it for 20 minutes.
To blind bake the tart, scrunch up a piece of parchment paper and lay it over the tart (this will help it get right into the edges). Add your baking beans and bake the tart at 180C for 20 minutes.
Remove the beans, let the tart cool for 10 minutes and then egg wash. Bake for a further 5-10 minutes more until golden.
Ingredients
Directions
In a bowl, add all the ingredients except the eggs and rub together to form a fine crumb.
Add the eggs and mix to form a dough.
Cover the dough in cling film and chill for 2 hours then roll it out. (Flour as needed to ensure it doesn’t stick to your surface).
Lift the dough into a fluted tart tin and use your fingers to press the dough into the edges. Roll a rolling pin across the top of the tart tin to remove any excess pastry. Dot the base of the pastry with a fork then freeze it for 20 minutes.
To blind bake the tart, scrunch up a piece of parchment paper and lay it over the tart (this will help it get right into the edges). Add your baking beans and bake the tart at 180C for 20 minutes.
Remove the beans, let the tart cool for 10 minutes and then egg wash. Bake for a further 5-10 minutes more until golden.
In a bowl, add the flour, salt and butter and rub together to form a fine crumb.
Add the egg yolk and cold water and mix to form a dough.
Cover the dough in cling film and chill for 1 hour, then roll it out. (Flour as needed to ensure it doesn’t stick to your surface).
Lift the dough into a fluted tart tin and use your fingers to press the dough into the edges. Roll a rolling pin across the top of the tart tin to remove any excess pastry. Dot the base of the pastry with a fork then freeze it for 20 minutes.
To blind bake the tart, scrunch up a piece of parchment paper and lay it over the tart (this will help it get right into the edges). Add your baking beans and bake the tart at 180C for 20 minutes.
Remove the beans, let the tart cool for 10 minutes and then egg wash. Bake for a further 5-10 minutes more until golden.
Place the flour on your surface and make a well.
Add the butter, salt and icing sugar to the well and gently work together with your hands to form a paste.
Add the yolks and mix again to form a paste.
Slowly incorporate the flour from the edges to form a dough.
Gently knead the dough 3-4 times, then wrap it in cling film and chill for 1-2 hours.
Working quickly. gently soften the chilled dough in your hands and roll it out. (Flour as needed to ensure it doesn’t stick to your surface). If it cracks too much, scrunch it back into a ball and roll it out again. It will be much smoother this time.
Lift the dough into a fluted tart tin and use your fingers to press the dough into the edges. Roll a rolling pin across the top of the tart tin to remove any excess pastry. Dot the base of the pastry with a fork then freeze it for 20 minutes.
To blind bake the tart, scrunch up a piece of parchment paper and lay it over the tart (this will help it get right into the edges). Add your baking beans and bake the tart at 180C for 20 minutes.
Remove the beans, let the tart cool for 10 minutes and then egg wash. Bake for a further 5-10 minutes more until golden.