RECIPES
Sour cream pastry
By Maggie Beer
15 minutes, plus refrigeration time
Preparation time
Makes 1 tart
INGREDIENTS
200 g unsalted butter, chilled and cut into 1 cm cubes
250 g (1 ⅔ cups) plain flour
125 ml sour cream
METHOD
- Pulse the butter and flour in a food processor until the mixture resembles large breadcrumbs.
- Add the sour cream and continue to pulse until just before the dough starts to incorporate into a ball.
- Remove from the food processor and bring the mixture together using your hands on a floured benchtop.
- Wrap the dough in cling wrap and refrigerate for 20 minutes.
- Grease a 35 cm x 10 cm rectangle or 26 cm round tart tin.
- Use for quiches and other dishes using the Intensive Bake function.
APPLIANCE / FUNCTION
Maggie Beer
Maggie’s career spans farming, food production, as well as television presenting and food writing. Maggie’s appearance on the hit ABC programme The Cook & The Chef cemented her place as one of Australia’s most well known food personalities, and her line of products is arguably the most highly esteemed and much loved range for Australian gourmets
