@mattadlard: Pastry 101 - 3 classic french recipes that will cover all your tart shell needs! Pâte Sucrée: 150g Unsalted Butter, Cold + Cubed 285g Plain/AP Flour 140g Icing/Powdered Sugar 80g Cornstarch/Cornflour 80g Whole Eggs 1g Salt 45g Ground Almonds, Toasted + Cooled Zest 1/2 Lemon (optional) 1. Add dry ingredients to a bowl along with the cold butter. 2. Rub together to form a fine crumb. 3. Add the eggs and mix to form a dough. 4. Chill for 2h then roll out. 5. Line your tin and freeze it for 20m. 6. Bake at 180C/355F for 20m with baking beans, then remove the beans. Let it cool for 10m and then egg wash. Bake for 5-10m more until golden. Pâte á Foncer: 200g Plain Flour 20g Egg Yolk 40g Water, Ice Cold 1g Salt 100g Cold Butter 1. Add dry ingredients to a bowl along with the cold butter. 2. Rub together to form a fine crumb. 3. Add the yolk and cold water and mix to form a dough. 4. Chill for 1h then roll out. 5. Line your tin and freeze it for 20m. 6. Bake at 180C/355F for 25m with baking beans, then remove the beans. Let it cool for 10m and then egg wash. Bake for 5-10m more until golden. Pâte Sablée: 200g Plain Flour 160g Unsalted Butter, Slightly Soft 80g Icing/Powdered Sugar Pinch Salt 25g Egg Yolk 1. Place the flour on the surface and make a well. 2. Add the butter, salt and icing sugar and mix to form a paste. 3. Add the yolks and mix again to form a paste. 4. Slowly incorporate the flour from the edges to form a dough. 5. Knead 4 times then wrap it up and chill for 1-2h. 6. Gently soften the chilled dough in your hands and roll it out. If it cracks too much, scrunch it back into a ball and roll it out again. Will be much smoother this time. 7. Line your tin and freeze it for 20m. 8. Bake at 180C/355F for 25m with baking beans, then remove the beans. Let it cool for 10m and then egg wash. Bake for 5-10m more until golden. #baking #pastry #LearnOnTikTok

Matt Adlard

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Friday 26 May 2023 18:20:40 GMT