Sweet pastry

 
                                SWEET PASTRY
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4   c            Flour
      1/4   c            Sugar -- granulated
    3 1/2   oz           Butter -- unsalted
                         -well chilled
    1       t            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.
  
 
 
                    - - - - - - - - - - - - - - - - - -