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Sweetcrust pastry Directions
Sweetcrust pastry is much easier to work with than shortcrust because of the sugar in it. This breaks down the protein in the flour and makes the pastry more supple. Use this for sweet tarts. 300g (10 Â½ oz) plain flour 150g (5oz) soft butter, diced Pinch of salt 1 medium egg 50g (1 Â¾ oz) caster sugar
Place flour, butter and salt in a bowl and rub together until the mixture resembles fine breadcrumbs. Break egg into a separate bowl, add sugar and mix lightly. Add to flour mixture and mix until pastry comes together. Wrap in cling film and chill for 30 minutes,.
Preheat oven to 180â�°C (350â�°F).
Roll pastry on a lightly floured board to 3mm (â��in) thickness and line a greased 25cm (10in) flan tin. Work fingers around the side of the tin, pushing pastry down into corners. Trim any excess off the top using a small knife.
Prick base with a fork and rest for 30 minutes. Line pastry with greaseproof paper, then baking beans or rice and bake blind for 15 minutes in preheated oven. Remove paper and beans, bake for a further 5 minutes to crisp pastry. Baked sweetcrust pastry shell is now ready to use.