Use this dairy-free shortcrust pastry as you would use the traditional one, to make tarts, cookies, or pies. It makes a beautifully short pastry and while it can be tricky to unroll onto a tart tin, it is easily rectified by adding and pressing dough into your tin as needed. I also find it doesn’t shrink as butter pastry often does. Enjoy playing with this crisp, flavourful pastry option.
Makes a 25cm round tart with a little to spare
250g all-purpose flour (extra for rolling)
150g confectioner sugar
1 medium-large egg
1 medium-large egg yolk
1tsp baking powder
a pinch of salt
90ml Great Southern Groves extra-virgin olive oil
zest of 1 lemon
In a bowl, combine all dry ingredients and lemon zest and whisk well to combine.
Make a well in the centre and add remaining ingredients and whisk them together with a fork before starting to incorporate them into the dry ingredients until the dough begins to form.
Transfer the dough to a work surface and work with your hands until you have a smooth even dough.
You may need a little more flour.
Use the dough straight away, or flatten the dough into a thick disc (it will make it easier to roll after), cover with Glad Wrap and chill for 30 min.
This pastry is very short and crumbly, but super easy to make and VERY delicious. You can adapt the filling to include any fruit you like. Try it with berries, pears, banana with caramel, or even fruit with hazelnut spread.
Sweet Short Crust Pastry
1 1/2 cups plain flour
1/3 cup icing sugar
1/4 cup plus 2 TBS Great Southern Groves WA Extra Virgin Olive Oil
2-3 TBS cold water
3 Granny Smith apples
1 egg separated
2 TBS brown sugar
extra brown or demerara sugar for sprinkling
Preheat oven to 190 degrees
Place flour, sugar and olive oil in a food processor. Blitz until it starts to come together. Slowly add the water until it mostly comes together. Tip pastry out onto floured bench and continue to knead until it comes together. If pastry is too wet or dry, add small amounts of water or flour accordingly.
Form into a disc, wrap in plastic wrap and place in fridge while preparing filling.
Peel, core and thinly slice apples.
Remove pastry from fridge and roll out on grease proof paper into a circle, roughly 30cm wide.
Brush pastry with egg yolk, leaving a 5cm border. Sprinkle yolk with brown sugar and then layer on apple slices. You can be neat or as rustic as you like with your apple layering.
Carefully fold edges of the pastry in, leaving some of the apples showing (as in the picture). If the pastry is crumbly, use the paper to help fold it over. If it breaks or pieces come away, just patch it or press it together.
Slide baking paper with pie on, carefully into a baking tray. Brush pastry with egg white and then sprinkle whole pie with brown or Demerara sugar.
Bake in oven for 15 minutes, then turn oven down to 180 degrees and bake for a further 15 minutes. Turn your baking tray during cooking to ensure even cooking and browning.
Serve warm with cream or ice cream.
This recipe has been adapted from "Free-form apple pie" on Taste.com.au. Recipe originally appeared in SuperFood Ideas. Recipe has been adapted, tried and tested using olive oil.