Thankyou Wayne I,ll give your recipe a try.
Alan.
"Wayne Boatwright" > wrote in message
...
> On Thu 20 Jan 2005 02:00:37p, Alan tittered and giggled, and giggled and
> tittered, and finally blurted out...
>
>> Hi Everyone,
>> My first post, so here go's I,m trying to make an strawberry tart with
>> the gellitin top mix, but need some
>> advice on the pastry mix.
>> I know how to do a basic shortcrust but would this
>> type of tart base have sugar added.
>>
>> Thanks for any help Alan.
>
>
> You might try this one:
>
> 1 ½ tblspn Butter
> 2 cups Flour
> ½ tsp Vanilla
> 1 Egg Yolk
> 2 Tblspn Castor Sugar
> ¼ tsp Salt
>
> Procedure
> Sift flour, Salt and sugar in a bowl. Rub in Butter and Egg yolk until
> well-blended. Add Vanilla and a little milk, if necessary. make a soft
> dough and keep it covered for 30 minutes. Then roll and use. This dough is
> enough for 9" to 10" pie dish. A Little more dough may be needed on a hot
> day. If too soft to roll chill it in a refrigerator.
>
> To line a pie dish, always keep the dough between 2 sheets of Butter paper
> to ¼ inch thickness. Then peel the top paper and invert the dough on to
> the pie dish, pat the dough in place and peel the paper off. This method
> saves the dough from sticking to the rolling pin and the board, and it is
> easier to handle.
>
> This dough must not be kneaded too much - just put it together lightly. If
> the dough is kneaded too much, it will become tough and the pastry would
> not be light.
>
> When baking the tart, blend i.e. without filling, prick well all over with
> a fork. Crumple the piece of butter paper on which the dough was rolled,
> and leave it over the dough until the pastry is half baked. Then remove it
> ad bake it until golden. hen any liquid filling has to be put in before
> baking, always brush the pastry with a beaten egg white; this will prevent
> the pastry from becoming soggy.
>
> Wayne
>
>
>
>