I know that some people find the prospect of making pastry really daunting. You don’t have to make it. There are really good shop bought packets of pastry and I definitely use them when it suits me. Or if you want to make a tart without pastry but which still slices try my Plum and Walnut Crumble Tart
Plum and Walnut Crumble Tart
If you do want to give pastry a go and have a food processor then this recipe is an easy one of making a sweet shortcrust or pate sucre as cheffy types call it.
Ingredients (makes 300g)
- 90g/3½oz butter, softened
- 65g/2½oz caster sugar
- 3 free-range egg yolks
- 200g/7oz plain flour, plus extra for dusting
Method
- Put butter and sugar into food processor and blitz till combined
- Add yolks one at a time, pulsing until each is incorporated
- Put in flour and pulse until mix starts to come together in clumps. Stop as soon as this happens so you don’t overwork the pastry
- Tip mix out onto a floured work surface and lightly knead until it forms a ball
- Wrap in cling film and put into fridge, preferably overnight, but for at least an hour
- Take pastry out of fridge and allow it to become malleable before rolling (about 30 mins if chilled overnight)