Pâte a Tartlettes
(French Tartlet Pastry) Recipe

Origin: France      Period: Traditional

This is a lighter and cheaper version of the classic French Pâte Sucrée used for flans and tartlets which yields a crisper crust and is traditionally used almost exclusively for fruit-based pastry dishes. Unlike Pâte Sucrée this pastry has no eggs.

Ingredients:

120g plain flour
75g butter, softened
pinch of salt
15g caster sugar
70ml cold water

Pâte a Tartlettes
(French Tartlet Pastry) Preparation:

Method:

Sift together the flour and salt onto a chilled marble slab. Scoop a hollow in the centre and add the sugar, butter and water. Blend these ingredients together then gradually draw in the flour with your fingertips to form a firm but pliable paste. Wrap in a damp cloth and set aside for 30 minutes to rest then roll out to an oblong. Fold in three (ie fold the third closest to you over the remainder then fold the uncovered 1/3 towards you to cover the remainder). Bring the open edge towards you then roll out and repeat the folding and rolling process once more. Set aside to rest for at least 30 minutes before using.

This pastry is best rolled out very thinly and pricked with a fork all over to prevent blistering before use.

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As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

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