Prep
1h
Cook
1h
Total
2h
Ingredients
Method
Nutrition
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For
8
M
I
For the shortcrust pastry
160
g
All-purpose flour
56
g
Powdered sugar
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Per Serving
Calories
432kcal
Fat
28g
Saturates
14g
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Roll the shortcrust pastry out on top of parchment paper. This is a fairly fragile dough, so for easy transfer, roll the dough out on parchment paper and flip over onto the tart pan. If there are any rips, simply patch it together with some of the extra dough hanging over the sides. Par-bake the shortcrust pastry. No one wants a soggy bottom! To ensure your tart bakes up with an evenly baked, golden crust, it's baked partially through at a high temperature for 16-18 minutes. Once cool, then the tart is assembled and baked slowly at a low temperature. Dust with powdered sugar just before serving. Powdered sugar will melt into the tart as it sits, so be sure to hold off until just before serving to sprinkle it on top.
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Prep
1h
Cook
1h
Total
2h
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
8
M
I
For the shortcrust pastry
160
g
All-purpose flour
56
g
Powdered sugar
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
432kcal
Fat
28g
Saturates
14g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Roll the shortcrust pastry out on top of parchment paper. This is a fairly fragile dough, so for easy transfer, roll the dough out on parchment paper and flip over onto the tart pan. If there are any rips, simply patch it together with some of the extra dough hanging over the sides. Par-bake the shortcrust pastry. No one wants a soggy bottom! To ensure your tart bakes up with an evenly baked, golden crust, it's baked partially through at a high temperature for 16-18 minutes. Once cool, then the tart is assembled and baked slowly at a low temperature. Dust with powdered sugar just before serving. Powdered sugar will melt into the tart as it sits, so be sure to hold off until just before serving to sprinkle it on top.
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Made it?
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