This sweet pastry is relatively easy to work with and is perfect for blind-baked tarts and tartlets. It is made in the same way as flan pastry (see left) and – like flan pastry – it keeps well in the fridge for several days, or it can be frozen.
250g (heaped 1¾ cups) plain (all-purpose) flour
1 00g (7 tbsp) butter, diced and slightly softened
1 00g (¾ cup) icing (confectioners’) sugar
small pinch of salt
2 medium eggs
Put the flour on a work surface (preferably marble) and make a well. Put in the butter, icing sugar and salt.
Using your fingertips, mix all the ingredients in the well, then add the eggs and gradually draw in the flour, little by little, and mix well.
When everything is completely amalgamated, knead the pastry 2 or 3 times with the heel of your hand to make it completely smooth, wrap it in cling film (plastic wrap) and rest in the fridge for 1 – 2 hours before using.