sweet flan pastry

Categories

Pastry

Yield

1 servings

Put the butter, cut into pieces, with the flour, sugar and salt, into a mixer. Work it until the mixture resembles coarse semolina.

Add the egg yolk and the whole egg and do not work the machine for a moment longer than necessary (VERY IMPORTANT) to amalgamate the eggs with the flour mixture. Form it into a ball and leave it to rest in the refrigerator for several hours before using it.

(The pastry will keep very well in the refrigerator for a few days, wrapped in transparent film)

From: Fredy Girardet, Cuisine spontanee, M Papermac, 1986, ISBN 0-333-40957-4

Submitted By RENE GAGNAUX On 07-09-95