Let's Cook with Meg and Ted
|115 g||unsalted butter|
|1 3/4 cups||plain flour|
|1||egg white, separate|
In a large bowl work and rub the butter into the flour sifted with the salt. Add the egg and just enough water by the tablespoonful for the dough to stick together. Do not work it any further and let it rest in a cool place for an hour.
Roll out the dough on a floured board with a floured rolling pin. Lift it gently by wrapping it over the rolling pin and let it drop and settle into a pie pan or tart tin which does not need to be buttered. Trim the edges with a knife.
Partially bake the pastry shell before filling: prick with a fork in several places, put a piece of foil or waxed paper over the dough and weigh it down with dry beans to prevent it from puffing up. Bake in a preheated 200C oven for 20 minutes if a large tart or 5-10 minutes if making several small tarts. Then remove beans and paper, brush the inside of the shell with egg white and bake 5 minutes more.
Barb made blue cheese tarts using this pastry recipe and reduced us all to incoherent appreciation. If I ever make pastry that good I'll be very happy. Click here for the blue cheese tart recipe