Sunday, 25 May 2008
Pierre Herme's Pate Sucree
My birthdays tomorrow and i wanted to try out a whole lemon tart so i made the pastry today and will refrigerate overnight and then finish off tomorrow.
This was almost an absolute disaster. I was supposed to half the base recipe but only halved the flour so ended up as a bowl of slop. I realised in time hopefully to rescue it.
500g Plain White Flour
4 pinches of salt
300g butter at room temperature
Seeds from 1/2 vanilla pod
190g Icing Sugar
60g Ground Almonds
1. Sift Flour onto work surface and sprinkle with the salt. Add the butter and rub together until it is the texture of fine crumbs.
2. Mix the vanilla and sugar together and add this and the ground almonds to the flour mixture.
3. Make a well and break the eggs into it.
4. Using fingertips mix together to form a soft dough but dont overwork. shape into ball and wrap in clingfilm and refrigerate for 4 hours.