Sweet pastry

AT A GLANCE

A light and delicate touch is the secret to making melt-in-the-mouth pastry, writes Emma Knowles.

  • 400 gm (2 2/3 cups) plain flour
  • 120 gm pure icing sugar, sieved
  • Scraped seeds of 1 vanilla bean
  • 240 gm cold butter, cubed
  • 1 egg, chilled
01   Combine flour, icing sugar, vanilla seeds and a pinch of salt in a food processor and process to combine.
02   Add butter, pulse until fine crumbs form.
03   Beat egg lightly, then add to mixture.
04   Pulse to combine, turn onto a work surface.
05   Bring pastry together with the heel of your hand, form into a disc, wrap in plastic wrap and refrigerate until required.

Note This recipe makes about 800 gm.

Topics:

SPRING, PASTRY, BAKING, MASTERCLASS, FRENCH

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Dec 2010

Dec 2010

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