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RECIPE-short-crust-pastry

Sweet Short Crust Pastry

RECIPE-short-crust-pastry

Ingredients

1 ¼ cups plain flour
½ cup icing sugar
125g cold unsalted butter, cut into cubes
2 Tbsp iced water, approximately

Instructions

1
To make pastry, process flour, icing sugar and butter in a food processor until crumbly
2
Add enough iced water to make the mix come together
3
Knead dough gently on a lightly floured surface, wrap in plastic, refrigerate for 20 minutes
4
Preheat the oven to 180°C
5
Grease a 12.5cm x 35cm (or 24cm round) loose based tart tin
6
Roll pastry between 2 sheets baking paper to fit tin size
7
Ease pastry into tin, trim excess, tidy with your fingers to fit neatly. Prick base with a fork. Refrigerate for 15 minutes
8
Place tin on an oven tray. Cover pastry with baking paper, fill with pastry weights or uncooked rice
9
Bake for 10 minutes. Remove baking paper and weights. Cook for 10 minutes

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