MASTERCLASS 2
While you can use plain shortcrust pastry for puddings, sugar gives the pastry an extra crispness and sweetness that’s the perfect foil for a not-too-sugary filling. With sweet pastry, the butter and sugar are creamed together first, as this helps with the final texture. Many cooks simply pulse all the ingredients in a food processor, but be careful – if you overwork the pastry it can end up being tough.
Makes 460g Prep time 20 mins, plus 30 mins chilling
• 120g unsalted butter, softened
• 70g caster sugar
• 240g plain flour
• 2 large egg yolks
Per 100g 469kcals, 24.3g fat (14.3g saturated), 6.6g protein, 54.8g carbs (15.5g sugars), trace salt, 2.1g fibre
TIPS FOR SUCCESS
• When making pastry, use salted butter for flavour. It also gives a shorter, crisper result.
• To stop your bowl slipping when creaming sugar and butter (step 1), put a tea towel under it.
• Using the creaming method creates a softer pastry dough. For best results, chill for the full amount of time recommended.
• Roll the pastry as near as possible to the shape of your tin before adding extra flour to the surface, or rolling pin, to stop it drying out.
1 Put the sugar and butter in a bowl and beat together (cream) with a wooden spoon until combined.
2 Sift over the flour and gently mix until incorporated. Stir in the egg. You should have a crumbly mass that’s starting to clump together.
3 Tip onto a clean worksurface and bring it all together using your hands. If it’s too dry to stick together, sprinkle with 1-2 tsp of cold water, then continue.
4 Lightly knead a few times to make a smooth dough – don’t over-handle it or it will be tough. Wrap well in clingfilm, then leave to rest in the fridge for 1 hr before using.
Blackberry & lime Bakewell tart
The combination of berry and citrus brings a modern twist to this traditional tart
Serves 6-8 Prep time 50 mins Cooking time 55-60 mins, plus chilling You’ll need… Palette knife; 20cm loose-bottomed fluted tart tin; baking paper; ceramic baking beans or uncooked rice; electric hand mixer
• 300g sweet pastry, chilled (see left)
• Flour for dusting
For the filling
• 2 medium free-range eggs, plus 1 extra yolk
• 100g light soft brown sugar
• 1 tsp vanilla bean extract
• 100g unsalted butter, melted
• 100g ground almonds
• 4 tbsp blackberry jam
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