Tart Pastry

Basic pastry shell for tarts and pies.

Cooking: 15 minutes Total Time: 15 minutes

  • Plain Flour 500 g
  • Plain Flour Extra for Dusting
  • Icing Sugar 100 g
  • Butter (cubed) 250 g
  • Egg Yolk (Beaten) 1
  • Ice-Cold Water (as needed)
In a mixing bowl, sift together the flour and icing sugar. Add the butter cubes and rub in with your fingers until the mixture resembles breadcrumbs. Add the beaten egg yolk and work it in with your hands until the dough comes together. If the dough is too dry, add a bit of ice-cold water. Wrap the dough in cling film and leave to rest in the refrigerator for at least 10 minutes. Preheat the Microwave Oven by pressing OVEN once, turn the dial to 180 degrees celsius and press START/SET.
Roll the rested dough out on a well-floured surface to a thickness of about 5mm. Using a 10cm tart mould as a guide, cut a circle that is slightly bigger than the mould. Carefully transfer the cut dough into the mould. Press the dough in with your fingers, making sure there are no holes or air pockets. After the dough is set in the mould, prick its base with a fork.
Protect the dough with a square of aluminium foil bigger than the mould and then pour in ceramic baking beans (or any dry beans) to hold the pastry down while baking. Repeat with the remaining pastry.
Bake the tart pastries for about 15 minutes, or until cooked and crisp all the way through. Remove the beans and foil lining and cool on wire rack. Remove the tart pastry from the mould and set aside.