This tart pastry is an enriched smooth, pliable dough, which is rolled out thinly and used for savoury tarts.
makes a 4 ounce quantity
1 cup plus 2 tablespoons All purpose flour, plus extra to dust
1/4 cup sweet butter, at room temperature, cut into pieces
1 egg yolk
pinch of salt
1. Sift the flour into a mound on a clean surface and make a large well in the centre.
2. Put the butter into the well with the egg yolk, salt and 1 1/2 tbsp cold water.
3. Using the fingertips and a 'pecking' motion, work the butter, egg yolk, salt and water together until the mixture resembles scrambled eggs.
4. Gradually work in the flour, using your fingertips, until the dough forms large clumps. Add a little extra cold water if the dough looks too dry.
5. Transfer the dough to a lightly floured clean surface. Gently push the dough away from you, using the heel of your hand to push it across the surface. Scrape the dough together with a dough scraper or palette knife. Repeat until the dough is smooth and pliable, like putty.
6. Gather up the dough and lightly knead together to form a ball. Wrap tightly in Saran wrap and chill for at least 30 minutes to relax the pastry and prevent shrinkage. Allow the pastry to return to cool room temperature before rolling out to make it easier to handle.
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Tart pastry can be stored in the fridge for up to 3 days, or frozen.