Kate recently shared her recipe for Raspberry tart, otherwise known as girl pie – I think we know why that is! I thought the recipe sounded amazing, but I was a little disappointed with the use of a pre-bought pastry case. Today, Kate has put me in my place, by sharing her recipe for sweet paste!
This isn’t something I’ve cooked before – I’m more of a savoury guy – but I’ve certainly learnt a whole lot about pastry cooking, just from reading her recipe. I’ll be following this recipe as soon as I can, and uploading some photos as proof!
There are two methods of cooling and rolling the paste, so I’ve split the recipe in two. Before it was one huge mega recipe, so hopefully bite size chunks will be better. You can find another method here. – Matt
Makes enough for 11″ tart
- 225g plain flour, sieved
- 110g unsalted butter
- 80g castor sugar
- 1 large egg, beaten
- A small amount of egg for glaze
Cream the butter and sugar together until it turns light in colour. Slowly beat in the egg. Fold in the flour until you have a smooth paste. The more you knead the tighter the paste will become, so don’t knead too much!
Lightly flour your hands, as the paste will be quite wet. Form it into a ball and place onto a piece of cling film, or parchment paper. Press down to flatten to approx an inch thick. Chill for at least 30 minutes.
Lightly flour your bench and rolling pin. Prep your tin. Remove the paste from the paper and press on it gently with the pin. Don’t roll or flip the paste over at this stage. Keep turning the paste in a clockwise direction, until it has a uniform shape, and is approx ¾ the size of your pastry ring/tin.
Lightly roll it to the desired size (2” wider than the tin) with a depth of 1cm. Using the pin roll the paste up, then unravel from the far side of the tin ( I always find that I have more control this way as you can quickly lift the paste back up if it falls into the tin). If you think the paste is going to stick together, lightly flour the top of the paste before you begin to roll it up.
Take hold of the edge of the paste and lift it into position around the inside edge of the tin. You should still have excess pastry hanging over the edge of your tin. If this isn’t the case, don’t worry, you’ll need that later. The paste is so malleable, you can gently press it upwards to fill any gaps you may have. Leave any excess paste hanging over the edge. Chill for at least 15 minutes, whilst pre-heating your oven to 200°C/Gas mark 6.
Now you’ll need to bake it blind. You can buy the ceramic beans, but they’re a waste of money. Use dried lentils, beans, or uncooked rice instead. You can use it over and over again, but let it cool completely before putting it into a sealed container, otherwise it whiffs!
Lightly prick your case, then using oven proof cling film, put two layers into your case with an overlap of an inch all round. If you use parchment, make sure it fits snugly, including up the sides. Fill the case with beans and bake for approx 10 minutes, dependent on the efficiency of your oven. You want to achieve a nice golden colour.
As soon as you can handle the beans, remove them from your case then glaze with your prepped egg, and return to the oven for a further minute. At this point slice off the excess paste with a very sharp knife. Try to slice from the inside of the case as this reduces the possibility of breaking the case.
The case should be a nice, very light brown. Now all you need to do is fill it with something delicious!
Sweet paste – another method
Raspberry tart (Girl pie)
Easy Thai Green Curry Paste