I have not done a huge amount of pastry making, so I was excited when I decided to give it a go. However I think I did have had some problems I will definitely be taking more care in the rolling out process next time. The pastry did taste good and the filling I made did fit inside even with the shrinkage that I experienced.
I loved rubbing the butter into the flour, I think getting our fingers ‘dirty’ should be done more often, the feeling of the smooth cold butter sticking to your finger then mixing it together with the soft fine flour is wonderful.
Then mixing in the egg yolk, its like when you step into mud but you are now feeling it with your hand.
Satisfaction that the pastry has come together and there is an ending in sight but at least 30 minutes of chilling time before the blind baking begins.
This is where I made my mistake I did not roll out my pasty enough, so I did not get the overhang that will be cut off after the first bake. Pricking the pastry will allow the air to escape so no air bubbles will form.
The result of the shrinkage can be seen around the edges but the colour is lovely and golden. An update will be coming but below is what I did and my tart filling I will share with you on Tuesday.
- 250 g plain flour
- 125 g butter cubed
- 1 egg yolks
- 1 egg to use as an eggs wash when baking
- 30 ml water
- 1/2 tablespoon lemon juice
- pinch of salt
- make enough pastry for a 25cm tart
- Mix the flour and salt together in a mixing bowl.
- Add the cubed butter and mix the ingredients together until they resemble bread crumbs, be careful not to over work the mixture.
- Add the egg yolk and mix it in a bit then add the lemon juice and slowly pour in the water, continue to bring the mixture together.
- Once the pastry has nearly come together tip it onto your surface and bring it together so it makes a ball (once again be careful not to overworked the pastry).
- Shape into a a slightly flattened circle, cover with cling wrap and chill for at least 30 minutes or longer.
- Blind Baking
- Preheat your oven to 180°C
- Once your pastry has chilled roll out your pastry to the size of your tart tin, place the pastry into your tin (if you have not rolled it big enough you can roll it out some more or if you are like me you can push it with your fingers).
- leave the excess hanging over the edges as this will be trimmed off later.
- Poke the bottom of the of the pastry all over with a fork.
- Place baking parchment on top of the pastry and poor over the baking beans.
- Place in the oven for 20 - 25 minutes, remove the backing baking beans and baking parchment, trim excess off (if you have any) brush over your egg wash and cook for a further 8 -10 minutes until golden brown.