Maple shortcrust pastry

A new spin on classic shortcrust pastry.

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difficulty Created with Sketch. Difficulty: Intermediate prep-time Created with Sketch. Preparation time: 3 hours 50 minutes cooking-time Created with Sketch. Cooking time: 2 hours 30 minutes serving-size Created with Sketch. Serves: 8

This recipe works brilliantly for tarts and pies.

The addition of maple sugar gives the pastry a special sweet edge that works perfectly with a variety of fillings for a special occasion.

Nutrition per serving
Kcal
283
Fat
13.1g
Sat Fat
7.9g
Carbs
28.5g
Sugars
2.4g
Fibre
2.4g
Protein
3.3g

Method

Mix the flour, maple sugar and salt in a food processor.

Add the butter and pulse a few times until the butter is the size of large peas.

Add the water and mix again until the dough just begins to form in the bowl.

Add more water as needed.

Remove dough from processor and form a 15cm square.

Wrap in plastic and refrigerate for 30 minutes.

Begin the folding process on a floured work surface.

Roll the dough into a rectangle of about 46cm x 20cm.

Fold the dough in two crosswise (as if closing a book), then fold in half again, the same way.

Wrap once again in plastic and refrigerate for 1 hour.

Repeat these folding steps two more times, making sure to refrigerate for 1 hour each time.

Ingredients

  • 500g unbleached all-purpose flour
  • 15g maple sugar
  • Pinch of salt
  • 190ml unsalted butter, cold, cut into chunks
  • 90ml ice water
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Maple From Canada
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