The recipe for sweet shortcrust pastry (Pâte sucrée), published in The Sunday Telegraph Cookery Book (1967), is perfect for any sweet tart.
Original Recipe: 'Pâte sucrée' (Book 6)
Speed: 30 mins | Serves: 6 (enough to line 7 inch tin)
113g plain flour
57g castor sugar
57g softened unsalted butter
2 small egg yolks
a pinch of salt
1. Pre-heat oven to 190 °C (374 °C / Gas Mark 5).
2. Sift the flour and salt onto a board or pastry slab and make a well in the centre.
3. Then. in a small bowl, mix the egg yolks with the softened butter and sugar and stir until the three are roughly blended.
4. Tip the mixture into the well and lightly but quickly draw the flour into it. Knead together quickly before wrapping in greaseproof paper or cling film and put into the fridge for around 15 minutes to rest.
5. Roll out the pastry as thinly as you dare onto cling film and transfer to a buttered 7 inch pastry tin, picking up the cling film and flipping the pastry onto the tin to make this easier. Do not worry about cracks or holes - one of the virtues of this pastry is that it responds well to patching.
6. Press into the tin and patch where needed and then trim around the top using a small, sharp knife.
7. Prick the bottom of the pastry with a fork, then line with greaseproof paper and fill with baking beans, dried peas, beans or lentils.
8. Bake in the centre of the oven for 10-12 minutes. Then, remove the beans and paper and bake for another 5 minutes at a slightly lower temperature. Then remove from the oven and leave to cool completely before filling.
9. When cold, paint the inside with an egg white (we omitted this step).
Shown here where used as the case for our 1960s fresh strawberry tart.
Original Recipe for 'Pâte sucrée'
'BOOK 8': The Sunday Telegraph Cookery Book (1967)
Authors: Jean Robertson for The Sunday Telegraph
Publisher: Collins for The Cookery Book Club (9 Grape Street, London, W.C.2, England, U.K.)