SWEET TART BASE

Country Style - - CAMPAIGN FOR COUNTRY -

MAKES 4 PREP 10 MINS (+ 40 MINS REST­ING TIME) COOK­ING 22 MINS

11/ 2 cups (225g) plain flour 2 tbs pure ic­ing sugar 125g chilled un­salted but­ter, chopped 1 egg yolk

Place flour, sugar and but­ter in a food pro­ces­sor and whiz un­til mix­ture re­sem­bles fine crumbs. Add yolk and 1 tbs cold wa­ter, then whiz un­til the mix­ture just comes to­gether. Turn out onto a lightly floured work sur­face and knead un­til just smooth. Shape into a disc and en­close in plas­tic wrap. Re­frig­er­ate for 30 min­utes.

Pre­heat the oven to 180°C. Grease four 2cm-deep, 8cm fluted tart tins. Roll out pas­try be­tween 2 sheets of bak­ing pa­per un­til 5mm thick. Us­ing an 11cm round cut­ter, cut 4 rounds from pas­try. Line tins with pas­try, trim­ming ex­cess. Re­frig­er­ate for 10 min­utes.

Place tins on a bak­ing tray. Line pas­try cases with bak­ing pa­per. Fill with bak­ing weights or un­cooked rice. Bake for 12-14 min­utes un­til edges are light golden. Re­move the pa­per and weights, then bake for a fur­ther 8 min­utes or un­til bases are light golden. Set aside to cool. Top tart shells with your favourite sweet fill­ing from de­li­cious.com.au. Serve.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.