Recette facile. Superbe avec les poires, mais egalement les abricots, pruneaux, cerises, pommes, ou les framboises.
Sweet shortcrust pastry is the delicious base to any fruit tart you can imagine. Whether pears are in season, or plums – they’ll all taste delicious baked as a tart with this shortcrust pastry underneath.
Makes 500g (enough for 2 good-sized tarts)
1. 250g plain flour
2. 50g icing sugar
3. 125g butter
4. 1 lemon
5. 1 egg, beaten
Put the flour in a large bowl and cut off chunks of butter straight into the bowl.
Rub the butter into the flour with the tips of your fingers until you have a mixture which looks like breadcrumbs and has no large chunks of butter.
Grate in half of the zest of a lemon.
Sieve in the icing sugar.
Add the beaten egg
Bring the mixture together by needing, taking care not to over-work the pastry.
Add very small amounts of cold water as needed to make a good ball of pastry.
Pat into a ball and refrigerate for at least 30 mins.
Your pastry is ready to be used straight from the fridge.
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