Sweet pastry tart cases

Sweet pastry tart cases

By
From
Have You Eaten
Makes
8
Photographer
Billy Law

Ingredients

Quantity Ingredient
125g chilled unsalted butter, cut into cubes
30g caster sugar
200g plain flour, plus extra for dusting
pinch salt
4 tablespoons chilled water

Method

  1. Put all the ingredients, except the water into a food processor and pulse until the resembles breadcrumbs. Then add the water, 1 tablespoon at a time, and keep pulsing until it comes together and forms rough dough. Place the dough on a floured surface and gently knead it a few times until smooth. Flatten the dough into a disc about 2 cm thick, then wrap in plastic wrap and place in the refrigerator for at least 2 hours, or overnight.
  2. Remove the pastry from the refrigerator. Lightly dust the pastry, work surface and rolling pin with flour, then roll out the pastry to a 3 mm thickness. Using an 11 cm round pastry cutter, cut out 8 rounds from the pastry.
  3. Line the individual tart tins with the pastry; use your index fingers and thumbs to gently push the pastry into the corners of the tins. Try not to stretch the pastry too much or it will shrink when baking. Once all the tart tins are lined with pastry, place them on a baking tray and transfer to the freezer to chill for 20 minutes, so the pastry holds its shape when baking.
  4. Preheat the oven to 200°CŽ. Line the tart shells with baking paper, then fill with pastry weights, rice or dried beans. Transfer to the oven and blind bake the tart cases for 20–25 minutes, or until they are golden and crisp. Remove from the oven and let them cool a little before removing the blind baking materials and the tins.
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Have
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Billy
Law
Table
for
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