This is a sweetened version of rich tart pastry, used for sweet tarts
ingredients
makes a 4 ounce quantity
1 cup plus 2 tablespoons All purpose flour
pinch of salt
1/4 cup sweet butter, at room temperature, cut into pieces
2 egg yolks
1/4 cup superfine sugar
method
1. Sift the flour and salt into a mound on a clean surface. Make a large well in the centre and add the butter, egg yolks and sugar.
2. Using the fingertips of one hand, work the sugar, butter and egg yolks together until well blended.
3. Gradually work in all the flour to bind the mixture together.
4. Knead the dough gently on a lightly floured clean surface until smooth, then wrap in Saran wrap and leave to rest in the fridge for at least 30 minutes before rolling out.
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more information
This pastry can be stored in the fridge for up to 3 days, or frozen.
