Learn how to make sweet pastry
I always love making my own pastry, I find it always tastes better and has a better crust. Today I am going to show you how to make sweet pastry from scratch and using a food processor. This is such a simple way to create pastry and if you are in a rush, it makes the process so much faster.
Sweet pastry dough is used in tarts predominantly. These can range from a frangipane tart to a simple cream pastry tart. The dough itself uses a few key ingredients and this can also be made by hand. For the purposes of this blog post, I am going to explain how to make it using a food processor.
I decided to make a crème pâtissière filling for this recipe and then top it with a blueberry compote. This is definitely one of the simpler tarts to make. But you’ll find that no matter how you decorate it, it always tastes delicious every time. I hope you enjoy this post and make sure to come back whenever you need to make a sweet pastry dough.
Bon Apetit,
Zorah
How long will the dough last?
This is a wonderful dough to use for so many baked goods and the fact that it keeps for a while too, is even better. After making the dough, it should be placed in the fridge, wrapped in cling film, before using. If you aren’t planning to use it the same day, it will keep in the fridge for up to 5 days. I wouldn’t recommend leaving it longer because it can dry out. You can also freeze the dough for up to 1 month. When you are ready to use it again, let it defrost before rolling because the dough will break.
How to make sweet pastry from scratch
Course: DessertCuisine: FrenchDifficulty: Easy1
servings10
minutes15
minutesThis sweet crust pastry recipe is so easy to make and it will make your time in the kitchen nice and quick. IN this recipe I am showing you how to make a sweet crust pastry for a 23cm tart tin, made using a food processor.
Ingredients
- Ingredients
1/2 cup butter, cold
1/3 cup white sugar
1 1/4 cups plain flour
1 egg yolk
1/4 cup cold water
Directions
- Method
- In a food processor add in the flour and sugar and blitz so they combine well.
- Then add in the cubed butter and blitz again. The mixture should have a pale yellow colour to it and almost have a sand-like texture.
- Then add in the egg yolk and cold water and blitz again.
- You will notice the pastry coming together, the colour will be darker and the pastry dough will start to come together.
- Turn the dough out onto a clean surface and knead for 1-2 minutes.
- Pat the dough into a disc shape, cover with cling film and refrigerate for 15 minutes before using.
- When you are ready to use the dough, roll it out on a floured surface to 0.5-1cm thickness and place it inside your desired tart tin.
- Use a fork to poke some holes into the base of the tart once it has been shaped to the tart tin. This allows air to release while it is baking.
- Preheat your oven to 180C, place baking paper on the pastry dough, add baking beans or weights to weight the centre of the tart down during baking.
- Bake for 10 minutes.
- Thereafter, remove the baking beans (I just use any dry beans) and baking paper and bake again for 8-10 minutes. This will dry out the centre off the tart.
- Let your tart cool down and now you can use it for any filling you like.
