Gluten free sweet pastry

What a shambles this has been for me, I went through 3 recipes and they did not work for me at all. They were falling apart every time and it is hard to roll gluten free pasty in my experience.  So I decided to send an email to Howard Middleton, the bloke who was on the Great British Bake Off in 2013. I asked him for a gluten free pastry and he replied back  mentioning the pastry his Raspberry Bakewell tart recipe. So I used that as a guide.

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Sweet pastry (pâté sucrée)

This is the sweet pastry I always use when the recipe calls for it. I got it from Michel Roux’s book, pastry. You can’t go wrong with this one, it is the bees knees.

250g plain flour
100g butter cubed and slightly softened
100g icing sugar (sifted)
Pinch of salt
2 eggs at room temperature (If the eggs are large you can use one. Or add 70-80g more flour if you use 2)

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