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  • The Australian Women’s Weekly Food

    Pastry perfection

    Aug 03, 2020 5 minutes

    BASIC PASTRY CASE

    PREP + COOK TIME 1 HOUR (+ REFRIGERATION) MAKES 1 CASE

    1¾ cups (260g) plain flour
    1 teaspoon fine salt
    150g cold butter, chopped coarsely
    1 egg yolk
    2 teaspoons lemon juice
    1 tablespoon iced water

    1 Process flour, salt and butter until mixture resembles breadcrumbs. Add combined egg yolk, lemon juice and the water; process until ingredients just come together. Cover; refrigerate for 30 minutes.

    2 Preheat oven to 200°C/180°C fan. Roll pastry between sheets of baking paper until large enough to line a 25cm round, 3.5cm deep, loose-based fluted tart tin. Lift pastry into tin; gently press pastry into the base and side. Trim edge. Place tin on oven tray. Line pastry case with baking paper; fill with dried beans or rice.

    Bake pastry case for 10 minutes. Remove the paper and beans; bake for a further 10 minutes or until golden and

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