Recipes

Sour cream pastry

By Maggie Beer

15 minutes, plus refrigeration time

Preparation time

1 Tart

Serves

Ingredients

200 g unsalted butter, chilled and cut into 1 cm cubes

250 g (1 ⅔ cups) plain flour

125 ml sour cream

Pulse the butter and flour in a food processor until the mixture resembles large breadcrumbs.
Add the sour cream and continue to pulse until just before the dough starts to incorporate into a ball.
Remove from the food processor and bring the mixture together using your hands on a floured benchtop.
Wrap the dough in cling wrap and refrigerate for 20 minutes.
Grease a 35 cm x 10 cm rectangle or 26 cm round tart tin.
Use for quiches and other dishes using the Intensive Bake function.

Recipe by Maggie Beer.