The Best Italian Pastry Recipe

I made this wonderful Apple & Pear Tart from scratch and even used fresh organic apples from my boss's apple tree in the country!

Pastry Ingredients:

• 250g/8oz plain flour
• pinch of salt
• 125g/4oz butter
• 1 egg yolk
• 2-3 tblspns ice cold water

Pastry Method:

Sift the flour and salt together (I never bother sifting but some people swear by it!). Place the flour in a food processor with the butter and whizz on high until the mixture resembles bread crumbs (you can rub the butter and flour together with your fingers if you have nothing better to do with your life!).

Mix in the egg yolk and enough iced water to form a soft dough. Knead lightly and wrap in glad wrap and leave to chill in the refrigerator for 30 minutes.

Knead lightly again and roll out the pastry to line a 20cm/8in non stick flan tin that has been coated with a little flour.

Add the filling of your choice and bake for about 40-50 minutes or until the pastry is golden brown. (I found there was no need to pre-bake this pastry).

I lined a muffin pan with the left over pastry and made raspberry tarts....absolutely delicious and the pastry has a lovely golden colour to it and when it's cooked it comes away from the pan so easily unlike bought frozen pastry. I found no need to baste the pastry to brown it either.

Bon Appetite