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Sweet Tart Dough (Firehouse)
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| 2 | eggs, (will be using 1 egg and 2 yolks) |
| 125g | sugar |
| 250g | butter |
| 375g | flour |
| Zest of 1/2 | lemon |
In bowl cream together butter and sugar. Mix in the whole egg, then add the yolk and lemon zest. Add the flour and mix just enough to bring the pastry together. Wrap in cling film and refrigerate for at least an hour.
On generously floured surface, roll out pastry to 1cm thickness. Use a pastry cutter to cut the pastry and carefully place into greased 12 cup cupcake tin. Return tart shells to fridge for at least 10 minutes before filling.
See Crumble Topped Fruit Tart Fillings for fillings/toppings and baking times, etc
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