The very thought of making pastry is enough to make some people break out in a sweat! However, it is really just about observing a few simple principles, and, most critically, weighing your ingredients precisely. Today Chef Suné Niemand shares the second recipe in her Tart it up! series.
Sweet (dough) pastry (pâte sucrée)
| Ingredients | |
| 225g | cold butter, diced |
| 115g | icing sugar |
| 2.5ml | vanilla essence OR zest of one lemon |
| 100g | egg yolk (more or less 4 eggs) |
| 340g | cake flour, sifted |
Method
- Put the butter, icing sugar and lemon zest in the bowl of your electric mixer and beat until lightly creamed.
- Drizzle in the egg, a little at a time, beating until it comes together as a smooth mass.
- Sift on the cake flour and mix briefly until it just comes together.
- Tip the dough out onto a lightly floured work surface and use your hands to shape it into a smooth, flattened ‘log’. Wrap in plastic wrap for at least 45 minutes before rolling out.
Tips from the Chef: Pastry can be frozen for up to 2 months
Frangipane topping
| Ingredients | |
| 300g | butter |
| 300g | castor sugar |
| 4 | eggs |
| 300g | finely ground almonds |
| Zest of two lemons | |
| 90ml | cake flour, sifted |
Method
- Beat the butter and castor sugar until light and creamy.
- Add the eggs gradually (one by one), beat well after each addition so that it is thoroughly incorporated before you add the next egg.
- Fold in the almonds, lemon rind and cake flour.
Tips from the Chef: Use apples, pears, blueberries, apricots or dark chocolate pieces for frangipane tart.
