PÂTE SUCRÉE
This pastry must rest for at least an hour after making
Equipment
- sieve
- mixing bowl
- small bowl
- foil & baking beans
- rolling pin
Ingredients
- 150 g/6oz Plain Flour
- Pinch of salt
- 75 g/3oz Caster sugar
- 75 g/3oz Margarine
- 1 egg
Instructions
- Sieve flour and salt into bowl
- Stir in sugar
- Make a well in the centre
- Weigh margarine and put into well
- Beat egg
- Add egg
- Using one hand work the margarine and egg into the flour
- Gradually work in all flour until a smooth dough is formed (you may need a little water)
- Knead pastry lightly
- Wrap in cling film and place in fridge (about 1 hour)
- Knead lightly and roll to fit flan dish