Name: Sweet and savoury pastry tart cases
Total time: 2700 s
Yield: 1
Ingredients: 175 gram plain flour; 1 tablespoon caster sugar; 1 pinch salt; 80 gram butter; 2 tablespoon water

Step 1

Sift the flour (175 g) , sugar (10 g) and salt (1 pinch) into a large mixing bowl, add the diced butter (80 g) to the flour and, using your fingertips, lightly rub into the flour until the mixture resembles breadcrumbs.

Step 2

Add roughly 2 tbsp water (30 mL) , then use a round-bladed knife to start to bring the mixture together. Add more water if needed, then finally bring the mixture together with your hands to form a smooth ball of dough (or two smooth balls if you’re creating tartlets).

Step 3

Wrap the pastry in cling film and rest in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 200°C/180°C fan/gas mark 6.

Step 4

Remove the pastry from the fridge, roll it out with a rolling pin and add to the tin.

Step 5

Prick the pastry base and line with greaseproof paper. Fill with baking beans and bake blind in the preheated oven for 10 minutes. Remove baking beans and cook for a further 5 minutes until the pastry case is dry.

Step 6

Trim off any excess pastry with a sharp knife and then fill with your chosen filling and toppings.

Sweet and savoury pastry tart cases

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