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Sugar Pastry
There are a multitude of fillings you can use with this. Let your imagination run wild. As the pastry is so short, it is very difficult to roll out so I find it much easier to press into the tartlet tins for a seamless finish.
Ingredients
- Makes about 600 g/1 lb 6 oz
- time: N/A
- oven temp: N/A°C / N/A°F
- 150 g/5 oz butter, softened
- 150 g/5 oz icing sugar, sifted
- 2 egg yolks, beaten
- 1 tbsp cream
- 300 g/11 oz plain flour, sifted
Sugar Pastry
To make the pastry, gently cream the butter and sugar in a bowl until pale and fluffy. Slowly add the egg yolks, mixing well after each addition. Stir in the cream and then tip in the flour and mix to a smooth paste. Cover with cling film and leave to rest for at least 4 hours or overnight is best in the fridge. Use as required or freeze down into portions.