Sweet pastry for fruit slices ( include GLUTEN-FREE flour instead of standard flour for GF )
Ingredients
- 250 gms of butter
- 1 cup of castor sugar
- 1.5 cups of SR flour
- 1.5 cups of plain flour
- 2 eggs
Method
- Cream butter and sugar until white and fluffy
- Add eggs one at a time
- Add flours slowly until fully combined and a firm dough
- Wrap and rest in refrigerator for over hour or until next day or freeze until required (I keep pastry dough in freezer for easy access for a quick dessert). NOTE If using gluten free flours then rest for over a day is necessary
- Roll out between 2 baking papers or baking paper and glad wrap to suit tart or slice pan shape , then gently pick up pastry with the baking paper and lower it into the pan .
- Fill with fruit that is well cooked and fairly dry as not to make pastry soggy .
- Then roll out the lid between two layers of a pastry sheet, baking paper or glad wrap and flip over onto the top of the base and fruit.
- Gently press around the sides and prick top with a fork and brush with milk and a sprinkle of sugar on top.
- If you have some tears in the pastry, patching it works well as the SR flour overcomes any imperfections.
Notes
For plums, apricots, nectarines, peaches, the best filling method is to slow roast the fruit by halving the fruit and single layer them out on baking trays, sprinkle with a little sugar to draw out the fluid from the fruit , and slow cook in 100 degrees C oven until firm and not runny . However, if the fruit is very juicy you can thicken it with a little semolina. (Gf cornflour or tapioca flours etc)
