SCRUMMY RECIPES AND
SERVING SUGGESTIONS!

LOUISE'S SHORT CRUST PASTRY

Ingredients:
125 g flour -Italian grade 00 is good
pinch salt
55 g Best British or French butter
3 tbsp very cold filtered water

Step 1
Sieve flour into a cold / iced dry mixing bowl and add pinch of salt.
Step 2
Chop up the very cold butter into smallish chunks and add to the flour.
Step 3
Run hands under cold tap and dry thoroughly.
Step 4
Rub the fat into the flour until it looks like bread crumbs absolutely no lumps of fat should be left.
Step 5
Work quickly .Add the cold water a bit at a time to bind the dough .
Step 6
Do not allow the pastry to get warm in any way either from your palms or be near any type of heat.
Step 7
Wrap dough in clingfilm and put in the fridge for 15 minutes. Then….
Step 8
Roll out on a floured marble slab using a chilled glass rolling pin into a 10’’ diameter circle.

I would accompany my Nutty Tart with vanilla ice cream and a drizzle of Walnut Liqueur (from Lurgashall Wines- Kent and Sussex wines).

Click here for:
LOUISE'S VANILLA ICE CREAM

Or how about a drizzle of...
LOUISE'S FRESH APRICOT SAUCE