This is the best pastry to use for sweet desserts like pies, tarts, tortes and tartlets etc
- 100 g of butter
- 70 g icing sugar
- 1 pinch of salt
- 1 tsp vanilla sugar
- 1 small egg
- 175 g of flour
- 28 g of almond powder
Beat the butter until creamy.
Add the icing sugar, vanilla sugar and salt and beat very vigorously with a whisk or spatula. Then add the egg.
Fold in the flour and almond powder by hand or with a spatula. Stir quickly. Pour onto cling film, press flat and cover.
Leave the dough to rest in the fridge for 1 hour or in the freezer for 30 minutes.
Roll out the dough with a pastry roller about 3-4 cm. Wait until the dough is cold before rolling it out, otherwise it may stick. If it still sticks a little, roll it out between two sheets of baking paper.
For the little cupcakes, there is a wonderful little trick you can use to bake these little gems yourself quite easily.
Take your mini muffin tray and place it upside down on your worktop. Grease it if it’s metal, if it’s silicone you can, but you don’t have to.
Using a round cookie cutter, cut out circles slightly larger than the bottom of the mini muffin tray.
Place these circles on the bottom of the inverted mini muffin tin. You can press the edges of the dough discs down slightly, but this is not absolutely necessary. The heat will cause the edges to sink down by themselves. Centre the discs as much as possible.
Preheat the oven to 160-170 C convection and bake for about 10 minutes until light golden.
For a larger tart of about 20 cm, place the rolled-out pastry in a buttered 20 cm circle. To blind bake, line with baking paper and weigh down with clay balls or e.g. rice. Bake the tart at 180 C for 15 – 20 minutes.
If you have enjoyed this recipe subscribe to the blog for more recipes.