I find myself frequently dipping into Naked Chef by Jamie Oliver. It helped me with ravioli, he's great at risotto, there are some delicious desserts, and an absolutely killer, super easy chocolate tart.
This is also the source for my favourite pastry recipe. I find this very useful indeed and have used it twice this thanksgiving weekend.
Short Crust Sweet Pastry (from Naked Chef-Jamie Oliver)
makes 2 x 30cm/12inch tart moulds
250g/9oz unsalted butter
200g/7oz icing sugar/confectioners sugar
pinch of salt
500g/just over 1lb flour
4 egg yolks
4 tablespoons cold milk/water
Cream butter, sugar and salt in a food processor, then pulse in the flour followed by the egg until it resembles coarse breadcrumbs. Pulse in the milk/water and then pat together the ball of dough. Dont work with it too much, just pull together into a long sausage shape, wrap with clingfilm and chill for at least an hour.
Carefully slice off thin slivers of the chilled pastry to around 5mm/1/8 in thick and arrange them in the tart shell, pushing together to make the tart shell.
The pastry is best if chilled for an hour before baking. It can be frozen at this stage until ready to eat.
If baking blind, bake for around 15 mins at 350f.
Thanks Jamie!
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1 comment:
Do you find that the eggs bind the dough together better than butter? I am always looking for new techniques and recipes...
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