LEARN TO BAKE with Julie Jones
Woman & Home Feel Good Food|April 2020
Julie’s new book The Pastry School is a masterclass in tarts and pies
Julie Jones
LEARN TO BAKE with Julie Jones

Sweet shortcrust pastry

This is my go-to recipe. If you are feeling experimental, additional flavourings, such as citrus zest, vanilla, ground nuts and spices, can be added successfully, although do use them sparingly. One quantity of pastry will line a large, circular tin measuring 23 x 3.5cm (9 x 1½in), with extra for decorations. For a fully covered pie, a double quantity is needed.

MAKES 1 QUANTITY

230g (8oz/1¾ cups) plain flour

125g (4½oz/½ cup plus 1 extra tablespoon cold, unsalted butter, cut into 1cm (½in) cubes

50g (1¾oz/heaped 1/3 cup) icing (powdered) sugar

1 egg yolk

2 tablespoons milk

1 Place the flour and butter into the bowl of a freestanding mixer. Attach the paddle beater and mix on a medium speed until the mixture resembles fine breadcrumbs (1). Add the icing sugar and mix for a few seconds, then add the egg yolk and milk (2). Continue to mix until a cohesive dough forms (3) –this should only take 30-60 seconds, depending on your mixer.

2 Turn out onto a work surface – no need for more flour – and bring it swiftly together with your hands, without overworking it (4). Lay out a long sheet of cling film and place the dough on one half. Flatten the pastry with the palms of your hands, then fold the remaining cling film over.

3 Roll out swiftly between the cling film (5) to a depth of about 5mm (¼in), trying to keep it in a circular shape. Chill in the fridge for at least an hour.

4 After resting, roll out between two sheets of baking paper (6) and use according to the relevant recipe.

Chocolate, pecan and Brazil nut bars

This story is from the April 2020 edition of Woman & Home Feel Good Food.

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This story is from the April 2020 edition of Woman & Home Feel Good Food.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

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