Pastry 101
These are 3 different pastry recipes that all serve different purposes. The Pâte Sucrée is the one I use most often, but give the other 2 a go and let me know
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mattadlard.com.
Cooking tools:
- Fluted tart tin
- Mixing bowl
- Plastic wrap
- Rolling pin
- Fork
- Freezer
- Parchment paper
- Baking beans
- Oven
- Baking sheet
- Pastry brush
- Cooling rack
- Spoon
- Measuring cup
- Kitchen scale
- Chef's knife
- Cutting board
Ingredients
- 150 g Unsalted Butter, Cold + Cubed
- 285 g Plain/AP Flour
- 140 g Icing/Powdered Sugar
- 80 g Cornstarch/Cornflour
- 80 g Whole Eggs
- 1 g Salt
- 45 g Ground Almonds, Toasted + Cooled
- Zest 1/2 Lemon (optional)
- 200 g Plain Flour
- 20 g Egg Yolk
- 40 g Water, Ice Cold
- 100 g Cold Butter
- 160 g Unsalted Butter, Slightly Soft
- 80 g Icing/Powdered Sugar
- Pinch Salt
- 25 g Egg Yolk
- 9-inch fluted tart tin
