Dough recipes
MASTERCLASS 6: HOW TO MAKE LOTS OF DOUGH
FLAKY PASTRY
Ingredients:
225g flour
80g lard
80g butter
pinch salt
Method:
1. Rub half the lard into the flour and salt. Grate and mix the
butter and lard
2. Use very cold water to form a dough from the flour and lard mixture, roll out into a rectangle and dot with a third of the combined fats. Fold into 3. Roll and repeat until fat is all incorporated, rest and roll
SHORT SWEET CRUST PASTRY
125g unsalted butter, plus extra for greasing
100g icing sugar
A pinch of salt
250g flour
1 vanilla pod, scored lengthways, seeds scraped out
Zest of a lemon
2 large egg yolks, preferably free-range or organic, beaten
2 tbsp cold water
Method:
1. Sieve the flour from a height on to a clean work surface and sieve the icing sugar over the top.
2. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavours, so mix in your lemon zest and seeds from the vanilla pod???.
3. Add the eggs and milk to the mixture and gently work it together till you have a ball of dough. Flour it lightly. Don't work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short.
4. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in clingfilm and put it into the fridge to rest for at least half an hour.
Try to be confident and bring the pastry together as quickly as you can - don't knead it too much or the heat from your hands will melt the butter. A good tip is to hold your hands under cold running water beforehand to make them as cold as possible. That way you'll end up with a delicate, flaky pastry every time
Frangipane for tart
200g each caster sugar, ground almonds and butter
40g flour
splash brandy or Kirsch
2 eggs
Cream the butter and sugar together, then mix in the almonds and the flour in a processor. Add the eggs one at a time and flavour with brandy if desired.
