Jam tarts are so easy to make, a real family favourite. 100 g golden caster sugar , plus extra for sprinkling . You can also try a 50/50 split between butter and lard, which works well for savoury recipes like quiches. This recipe is from mary berry's complete cookbook, published by dk. 150g cold salted butter, cut into cubes .
1 beaten egg yolk, for glazing .
This recipe is from mary berry's complete cookbook, published by dk. Jam tarts are so easy to make, a real family favourite. For the sweet shortcrust pastry: Here mary's recipe includes how to make apple pie pastry from scratch. 225g plain flour, plus extra for dusting; Many recipes use a 50:50 split of butter and lard, as lard improves the texture of the pastry, though the flavour won't be quite as rich and buttery. 100 g golden caster sugar , plus extra for sprinkling . 150g cold salted butter, cut into cubes . 1 beaten egg yolk, for glazing . The berries do release alot of juice but i didn't hear any complaints! First make the shortcrust pastry: Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron. 20 g butter , plus extra for greasing;
100 g golden caster sugar , plus extra for sprinkling . Many recipes use a 50:50 split of butter and lard, as lard improves the texture of the pastry, though the flavour won't be quite as rich and buttery. 150g cold salted butter, cut into cubes . You can also try a 50/50 split between butter and lard, which works well for savoury recipes like quiches. 1 beaten egg yolk, for glazing .
Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron.
You can also try a 50/50 split between butter and lard, which works well for savoury recipes like quiches. Jam tarts are so easy to make, a real family favourite. This recipe is from mary berry's complete cookbook, published by dk. First make the shortcrust pastry: Here mary's recipe includes how to make apple pie pastry from scratch. For the sweet shortcrust pastry: Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron. 225g plain flour, plus extra for dusting; A pinch of fine salt; 20 g butter , plus extra for greasing; 150g cold salted butter, cut into cubes . The berries do release alot of juice but i didn't hear any complaints! 1 beaten egg yolk, for glazing .
1 beaten egg yolk, for glazing . You can also try a 50/50 split between butter and lard, which works well for savoury recipes like quiches. 20 g butter , plus extra for greasing; 225g plain flour, plus extra for dusting; Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron.
The berries do release alot of juice but i didn't hear any complaints!
100 g golden caster sugar , plus extra for sprinkling . A pinch of fine salt; 1 beaten egg yolk, for glazing . Many recipes use a 50:50 split of butter and lard, as lard improves the texture of the pastry, though the flavour won't be quite as rich and buttery. You can also try a 50/50 split between butter and lard, which works well for savoury recipes like quiches. The berries do release alot of juice but i didn't hear any complaints! Jam tarts are so easy to make, a real family favourite. First make the shortcrust pastry: 20 g butter , plus extra for greasing; This recipe is from mary berry's complete cookbook, published by dk. For the sweet shortcrust pastry: 225g plain flour, plus extra for dusting; 60g cold unsalted butter, cut roughly into 1cm dice, .
Mary Berrys Short Crust Pastry Recipe Pastry Recipe - mary berry shortcrust pastry / You can also try a 50/50 split between butter and lard, which works well for savoury recipes like quiches.. 150g cold salted butter, cut into cubes . 100 g golden caster sugar , plus extra for sprinkling . Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron. You can also try a 50/50 split between butter and lard, which works well for savoury recipes like quiches. A pinch of fine salt;
