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This light, flaky pastry is excellent for any kind of sweet fruit tart. It makes enough for two large, shallow tarts, 24 individual tarts or about 50 mini tarts. It will keep in the fridge for about a week or can be frozen.
Sweet Sour Cream Pastry
240g/8oz butter, chilled 2¼ cups high-grade/bread flour 2 tbsp sugar 1 cup sour cream
© Annabel Langbein Media
To make the pastry, place the butter, flour and sugar in a food processor and whizz until the mixture resembles fine breadcrumbs. If making by hand, cut butter into small cubes and use your fingertips to work into combined flour and sugar.
Add the sour cream and pulse or mix until the dough starts to come together into a ball. If it is still crumbly and does not bind add a little cold water. Form mixture into a log shape, wrap in baking paper and chill for at least 20 minutes before using.
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