Here is yet another pastry recipe and I assure you, it’s not as difficult as you think. Just follow the recipe as it is and remember, practice makes perfect. So if at first you don’t succeed, try again, you will soon get it. This pastry is great for tarts. Its dough is different from pie-dough, which is more flaky and tender.
Sweet Flan Pastry
- Sift the flour and salt together. Add the sugar and rub in the butter with your fingertips until the mixture resembles breadcrumbs.
- Add the egg yolks and essence and work into a firm dough. Knead the pastry well until smooth.
- On a floured surface, roll out the dough to a thickness of 3mm. Line a greased 24cm loose-bottomed flan tin.
- Cover with plastic wrap and refrigerate for 1 hour. Prick the base and bake blind in a preheated oven at 375°F/190°C for 10 minutes. Remove the paper and beans, then bake for a further 5 minutes until the pastry is golden brown.
- Allow to cool in the pan before turning out onto a wire rack to cool completely.
- In blind baking, the pastry or pie crust is baked without the filling. This is done if the pastry will be filled with a filling that does not need to be baked, or if the filling has a shorter baking time than the pastry. Baking beans are used to fill the pastry while it bakes, in order to help it maintain its shape.
- This is mainly used in sweet tarts.
- The food processor is ideal for making this pastry, as it needs to be mixed well, resulting in a fine and crisp pastry.
- Makes 1 flan case or 12 medium tartlets
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