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Maggie Beer

Sour Cream Pastry

Maggie Beer's Sour Cream Pastry is a quick and easy pastry which is perfect for baking pies and tarts.

  1. Step 1

    To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs.

  2. Step 2

    Add the sour cream and continue to pulse until the dough starts to incorporate into a ball.

  3. Step 3

    Wrap the dough in plastic film and refrigerate for 20 minutes.

  4. Step 4

    Roll the chilled pastry out to 5mm thickness and carefully line tart tin. If blind baking for a tart, gently press the pastry into the edges and trim off the excess pastry 2cm above the top of the tin, this will allow for shrinkage.

  5. Step 5

    Line the pastry with baking paper and fill with baking beads.

  6. Tip: You can also use rice, chick peas or lentils to fill the tart for blind baking.

  7. Step 6

    Place into the preheated oven 220 degrees and bake for 15 minutes, then remove the baking beads and baking paper and continue to bake for another 10 minutes. Remove and set aside to cool, ready for your filling.

  8. If you're looking for more ways to share the joy of delicious food with friends and family, why not explore our range of beautiful gourmet hampers? We have a wide range of gourmet hampers that will help bring a flair to every occasion, whether you're looking to spoil a loved one or to simply fill your day-to-day meals with wonderful flavour. View our range of gourmet hampers here.

Ingredients

  1. 125ml sour cream
  2. 200g unsalted butter chilled

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