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Pastry Dough

This is the pastry dough recipe we like to use best for all manner of tarts, whether sweet or savoury. It is a cinch to prepare in the food processor. It’s also easy to roll out and handle, and has a wonderful texture and flavor. Though one may easily find ready-to-use pastry at the market, we’re willing to bet that this will become your go-to recipe as well once you’ve tried it!

Pastry Dough

Note: To make sweet pastry dough add 2 tbs. sugar to the list of ingredients below.

1 cup all-purpose flour
6 tbs. butter
1 egg yolk
1 tbs. cold water
1/8 tsp. salt

Place all ingredients in the bowl of a food processor with the metal blade attachment. Process until it just comes together. Roll out on a lightly floured surface and transfer to baking tin. Bake following your recipe: the case may be filled at this point before baking; or baked blind, either trimmed or untrimmed, then filled and baked further, or not, according to your needs. The photo above shows a pastry case that has been baked blind, then trimmed before filling. The photo below shows an untrimmed pastry case — click on the image for a larger view.

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  1. Almond and Apple Tart | GoodFood for US

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