French Pastry
The addition of a hard boiled egg yolk makes this pastry amazing
Makes enough for: 1 pastry shell
Ingredients
- 115 g salted butter, softened
- 95 g icing sugar, sifted
- 1 hard boiled egg yolk
- 1 egg yolk
- 2.5 mls almond extract
- 200 g flour, plus extra for dusting
- semolina for dusting
Method
- Place the butter and sugar into a stand mixer bowl and beat until smooth
- Sieve the hard boiled egg yolk into a small mixing bowl, add the raw egg yolk and almond extract, and stir to combine
- Add to the stand mixer bowl, and beat until combined
- Add the flour and beat until the dough just starts coming together
- Bring the dough together with your hands, place onto a piece of cling film and shape into a ball
- Flatten the dough and cover completely with the cling film then place into the fridge for 1 hour
- Remove from the fridge and allow to soften slightly before rolling out into a disc, 5mm thick, on a lightly floured surface
- Spray a loose bottomed pie tin with baking spray then sprinkle a little bit of semolina on the bottom of the tin and ensure it covers it properly
- Line the bottom with baking paper then carefully place the pastry into the tin
- Press the pastry into the sides and the bottom of the tin, trim and place into the fridge for 30 minutes
- Preheat the oven to 160° Celsius and place the tart tin onto a baking tray
- Place the baking tray into the oven and bake the pastry shell for 25 minutes if you are going to use it for a baked filling, or 35 minutes if using for a chilled filling
- Remove from the oven and cool in the tin to room temperature before adding your filling