Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 c Flour
1/4 c Sugar -- granulated
3 1/2 oz Butter -- unsalted
-well chilled
1 t Lemon zest -- opt
1 Egg
can use 7 Tbsp of butter
This pastry is very sticky because of the high fat
content, best made in the food processor. Roll the
chilled pieces of butter in the flour to help reduce
the stickiness. Roll it out on two pieces of Saran
wrap, lift the wrap to transfer in the flan pan and
peel off. This pastry is forgiving (can be patched)
and is important for Lemon Tart as a flavour contrast.
Put flour and sugar in food processor bowl and pulse
1-2 times to aerate. Roll cubes off butter in flour
and distribute over flour & sugar in work bowl.
Process briefly till mixture reassembles fine meal.
Drop egg down chute while processor is going. Process
briefly till egg is incorporated. Turn on on Saran
Wrap covered surface and form into ball. Refrigerate
for at least an hour. Roll out on Saran Wrap covered
surface. (You may add extra flour although it will
toughen it slightly.) Roll to thickness 1/8" and 3"
larger in diameter than flan tin. Transfer carefully,
trim edges and put in fridge for at least an hour.
Preheat oven to 375F oven. When it is at the right
temperature, put pastry lined tin in centre and bake
15 minutes. If browning too much, turn oven down to
325F. Remove form oven and allow to cool before
removing from oven.
