Sweet pastry

I made pear tart amandine for dessert yesterday.  The sweet pastry base turned out really well.


  • 175g plain flour
  • 30g caster sugar
  • 125g butter, diced and chilled
  • 3 tbsp ice cold water


  1. Mix the flour and sugar in a large bowl
  2. Add the diced butter to the bowl, and quickly work the mix with your fingertips to resemble breadcrumbs
  3. Slow add 2 tbsp water to combine the pastry (don’t knead)
  4. Add more water as needed and quickly shape into a disc (speed is key, you don’t want the butter to melt)
  5. Wrap the disc in cling film and leave it in the fridge to rest for at least 30 minutes before you roll it out

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