DIRECTIONS:
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Shortcrust Pastry
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Mix flour and salt, add fats and cut up into small pieces using a knife
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Rub fats into flour until mixture resembles breadcrumbs
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Add enough water to bind mixture into a pliable paste
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Knead lightly on a floured board
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turn over so the smooth side is uppermost
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Roll out and use as directed
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Filling
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Place a baking tray into the oven while making the tart
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Grease an 8 inch ovenproof plate
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Cut pastry into 2 pieces, one slightly larger than the other
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Roll out the smaller piece and line the pie plate, trim the edge
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Fill with half of the prepared fruit, sprinkle with sugar and cover with
remaining fruit
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Damp the edge
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Roll out remaining pastry and cover tart with it
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Seal edges well and trim neatly
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Make a small hole in the center, brush surface with milk or egg white and
sprinkle with caster sugar, place on the preheated baking tray
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Bake for at least 30 minutes or until the fruit is tender at 375F
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