Tart Pastry
This pastry is perfect for set tarts
Makes enough for: 1 batch pastry
Ingredients
- 125 g softened, salted butter
- 100 g fructose
- 1 egg, lightly beaten
- 240 g flour, plus extra for dusting
- 10 mls baking powder
Method
- Place the butter and fructose into a stand mixer bowl and cream until light and fluffy
- Add the egg and beat well
- Place the flour and baking powder into a mixing bowl and mix to combine
- Add to the stand mixer bowl, a couple of tablespoons at a time and mix until a sticky dough forms
- Tip out onto a well floured sheet of baking paper, flour the top, cover with the baking paper and place into the fridge for 30 minutes
- Remove from the fridge and roll between two pieces of baking paper until 5mm thick
- Spray the pie tin with cooking spray, line the bottom then place the dough into the tin
- Place the tin into the fridge while you preheat the oven to 180° Celsius
- Dock the bottom of the pastry then line with baking paper and baking beans
- Place into the oven and blind bake for 15 minutes
- Remove from the oven, remove the baking beans and baking paper and place back into the oven for 10 minutes
- Remove from the oven, trim the pastry and leave to cool completely in the tin
- Remove from the tin and fill with your desired filling