INGREDIENTS

INSTRUCTIONS

can use 7 Tbsp of butter
This pastry is very sticky because of the high fat content, best made in
the food processor. Roll the chilled pieces of butter in the flour to help
reduce the stickiness. Roll it out on two pieces of Saran wrap, lift the
wrap to transfer in the flan pan and peel off. This pastry is forgiving
(can be patched) and is important for Lemon Tart as a flavour contrast.
Put flour and sugar in food processor bowl and pulse 1-2 times to aerate.
Roll cubes off butter in flour and distribute over flour & sugar in work
bowl. Process briefly till mixture reassembles fine meal. Drop egg down
chute while processor is going. Process briefly till egg is incorporated.
Turn on on Saran Wrap covered surface and form into ball. Refrigerate for
at least an hour. Roll out on Saran Wrap covered surface. (You may add
extra flour although it will toughen it slightly.) Roll to thickness 1/8"
and 3" larger in diameter than flan tin. Transfer carefully, trim edges and
put in fridge for at least an hour. Preheat oven to 375F oven. When it is
at the right temperature, put pastry lined tin in centre and bake 15
minutes. If browning too much, turn oven down to 325F. Remove form oven and
allow to cool before removing from oven.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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