Description
A delightful and versatile base for many desserts, providing a rich, buttery flavor that pairs well with various fillings.
Ingredients
Scale
- 250 g all-purpose flour
- 125 g unsalted butter, cold and cubed
- 75 g powdered sugar
- 1 large egg yolk
- 2–3 tablespoons chilled water
- A pinch of salt
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, powdered sugar, and a pinch of salt.
- Add Butter: Take the cold, cubed butter and add it to the flour mixture. Rub the butter into the flour until it resembles coarse breadcrumbs.
- Incorporate Egg Yolk: Make a well in the center and add the egg yolk. Mix gently until almost fully combined.
- Add Water: Gradually add chilled water, one tablespoon at a time, mixing until the dough comes together.
- Form the Dough: Transfer to a lightly floured surface, bring it together into a ball, flatten into a disc, wrap in cling film, and refrigerate for 30 minutes.
- Preheat Oven: Preheat your oven to 180°C (350°F).
- Roll Out the Dough: On a lightly floured surface, roll the dough out to about 3 mm thick.
- Prepare for Baking: Transfer the rolled pastry into a tart or pie dish, press into the corners, and trim excess pastry.
- Dock the Dough: Prick the surface of the pastry with a fork.
- Blind Baking: Place parchment on top and fill with baking beans. Bake for 15-20 minutes or until edges are lightly golden.
- Remove Weights: Carefully remove parchment and weights, bake for another 5-10 minutes until fully cooked.
- Cool: Let the pastry cool completely before adding filling.
Notes
Keep ingredients cold for a flaky texture. Handle the dough minimally to avoid toughness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 7g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg