Small Batch Sweet Pastry
This recipe makes 1 9-inch (23 cm) tart servings
A touch of sugar gives this pastry a hint of sweetness and a flaky texture. Try a variation for a subtle flavour addition.
Ingredients
- 3/4 cup all-purpose flour 3/4 cup all-purpose flour
- 1 tbsp granulated sugar 1 tbsp granulated sugar
- 1 pinch salt 1 pinch salt
- 1/3 cup cold butter , cubed1/3 cup cold butter, cubed
- 1/4 cup cold whipping cream 1/4 cup cold whipping cream
Preparation
In large bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs with a few larger pieces. Drizzle in cream, tossing with fork until dough clumps together.
Press into disk. Wrap in plastic wrap; refrigerate for 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 3 days. Or overwrap in heavy-duty foil or resealable freezer bag and freeze for up to 2 weeks. Let cold or thawed dough stand at room temperature for 15 minutes before rolling.)
Additional information :
Variations
Sweet Lemon Pastry: For Small Batch Pastry, add 1 tsp (5 mL) finely grated lemon rind.
Sweet Nutmeg Pastry: Add pinch freshly grated nutmeg to flour.
Source : Canadian Living Magazine: January 2005
- Keywords : Dessert; Refrigerate/Chill; Make-Ahead; Flour; Butter; Cream;
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