Description
Begin by preparing the pastry dough. In a large bowl, cream together the butter, sugar, and a pinch of salt until the mixture is light and smooth. Once these ingredients are combined, add the flour and egg yolks. You can either rub the flour and yolks into the butter mixture by hand or pulse them in a food processor. Continue until the mixture comes together and resembles coarse breadcrumbs. At this stage, gradually add a little milk or water to help bring the dough together without making it too sticky.
Gently pat the mixture into a small ball of dough. Wrap it tightly in plastic wrap and allow it to rest in the refrigerator for about one hour. This resting period helps the dough relax, making it easier to work with later and ensuring a tender, flaky pastry.
After the dough has rested, cut thin slices of the pastry. Alternatively, you may roll the dough out if you prefer a smoother finish. Line the bottom and sides of a 30cm (12-inch) baking tin with the pastry slices. Press the pastry together to remove any gaps, then level and tidy up the edges for an even finish. Once the tin is lined, cover it and place it in the freezer for approximately one hour. Chilling the pastry ensures it maintains its shape during baking.
Preheat your oven to 180°C (350°F/Gas Mark 4). After this initial bake, reduce the oven temperature to 170°C (325°F/Gas Mark 3) for the next stage of cooking.
While the pastry is in the oven, prepare the pine nuts. Place them under a grill or in a dry pan and toast them lightly. Keep a close eye on them, as pine nuts can burn quickly. Toasting brings out their natural oils and enhances their flavor, adding a delicious nutty note to the finished dish
Reviews
There are no reviews yet.