Sweet pastry
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Sweet pastry
Last updated 6/12/2012 1:25:51 AM. Recipe ID 59975. Report a problem with this recipe.
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      Title: Sweet pastry
 Categories: Pies
      Yield: 1 Servings
  1 1/4 c  Flour
    1/4 c  Sugar; granulated
  3 1/2 oz Butter; unsalted
           -well chilled
      1 ts Lemon zest; opt
      1    Egg
    can use 7 Tbsp of butter
    This pastry is very sticky because of the high fat content, best
  made in the food processor. Roll the chilled pieces of butter in the
  flour to help reduce the stickiness. Roll it out on two pieces of
  Saran wrap, lift the wrap to transfer in the flan pan and peel off.
  This pastry is forgiving (can be patched) and is important for Lemon
  Tart as a flavour contrast.
   Put flour and sugar in food processor bowl and pulse 1-2 times to
  aerate. Roll cubes off butter in flour and distribute over flour &
  sugar in work bowl. Process briefly till mixture reassembles fine
  meal. Drop egg down chute while processor is going. Process briefly
  till egg is incorporated. Turn on on Saran Wrap covered surface and
  form into ball. Refrigerate for at least an hour. Roll out on Saran
  Wrap covered surface. (You may add extra flour although it will
  toughen it slightly.) Roll to thickness 1/8" and 3" larger in
  diameter than flan tin. Transfer carefully, trim edges and put in
  fridge for at least an hour. Preheat oven to 375F oven. When it is at
  the right temperature, put pastry lined tin in centre and bake 15
  minutes. If browning too much, turn oven down to 325F. Remove form
  oven and allow to cool before removing from oven.

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Recipe ID 59975 (Apr 03, 2005)

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