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sweet shortcrust pastry (pate a sucre)
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250g flour, plus
extra for dusting 150g cold unsalted butter, cut into small cubes 75g caster sugar zest of a lemon - optional 1 free-range egg, beaten pinch of salt 1 or 2 tbsp milk or cream Pulse the the flour, butter, sugar and salt (and lemon zest, if using) together in a food processor until the mix looks like breadcrumbs. (Life is too short to rub this together by hand). Remove to a large mixing bowl. Add the beaten egg slowly to form a dough. Add a tablespoon or two of milk or cream if the mixture is too dry. Don't overwork the dough. Shape into a ball and flatten slightly into a disk, then wrap tightly in cling film and refrigerate for 2 hours. |
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