How to Make Pastry

.....for perfect gourmet desserts

I was taught how to make pastry at a very early age as my mother was an excellent cook, and I, an eager "student"! In those days though, we had no food processors for crumbing the mix, and mot even a refrigerator for resting it! But it was always absolutely heavenly - light, crisp, beautifully short and perfectly cooked.....she had a natural talent!

But you too can easily learn how to make pastry, just as long as you follow a few basic, simple principles. This recipe will show you how to make a crisp, melt in the mouth pastry shell or case using sweet pastry sometimes known as "sugar pastry". This is infact an enrichened version of a basic shortcrust pastry mix, extremely suitable for classic tarts, flans and pies. Once made, the raw pastry should either be used the same day or else tightly wrapped and frozen.

Gourmet food........the EASY way!

Baked Shortcrust Pastry Case

6oz/175g plain white flour, sifted with a pinch of salt
3oz/75g chilled, unsalted butter, diced
1 1/2oz/40g icing sugar
finely grated zest of 1/2 lemon
1 large egg yolk
1 tablespoon cold water

For baking:
greaseproof paper
dry rice or beans
1 egg yolk, beaten

You will need a loose-bottom flan or quiche tin, 7 inches/18 cm in diameter and 1 1/2 inches/ 4cm deep, lightly oiled

METHOD

• In a large mixing bowl, use your fingertips to work together the flour and butter until the mix resembles fine breadcrumbs.
  

• Stir in the sugar and lemon zest.
  

• Beat the egg yolk and water together and add to the flour and butter mix. Using your hand, work the ingredients together to form a smooth dough.
  

• Place the pastry inside a polythene bag and put into the refrigerator to rest for at least 30 minutes.

If you are not planning to use the pastry the same day, it can now be placed into the freezer. Simply defrost in the refrigerator when required. Now for the final steps in how to make pastry.....perfectly!

• Preheat the oven to 400F/200C/gas mark 6 and place a solid baking sheet in to preheat too.
  

• On a lightly floured board, roll out the pastry quite thinly.
  

• Now place the rolling pin on one edge of the pastry and then lift the pastry up over the rolling pin and roll it forward picking up all of the pastry as you go.
  

• Lay the pastry over the flan tin. Now gently push the pastry into the corners of the tin and press lightly into the sides.
  

• Roll the rolling pin over the top of the flan tin to remove the loose edges.
  

• Now prick the base all over with a fork. Cut out a circle of greaseproof paper around 12 inches/30 cm diameter and lay over the pastry shell. Pour over the dry beans or rice (this is known as "baking blind" and will prevent the pastry base from rising).
  

• Place the tin into the oven on top of the preheated baking sheet and bake for 10 minutes until the pastry is just starting to turn brown.
  

• Remove the pastry from the oven and carefully lift off the greaseproof paper with the beans/rice. Brush the pastry with the beaten egg yolk and then return to the oven for a further 10 minutes.
  

• Remove the pastry from the oven and allow to cool in the flan tin sitting on a wire rack.

So there you have it - a very simple lesson in how to make pastry......perfectly! This pastry case is ideal for my irresistible Pumpkin Pie Chantilly or my delicious Chestnut Tart.

EAT & ENJOY!

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