I first developed this pastry recipe well over 30 years ago, inspired by another pastry I had seen used and a demonstration of bakery products, I returned to work the next day and set about trying to recreate what I had seen, a day or 2 later tests went well and my sweet pastry was born. I came to understand the importance of the role of fat in pastry, the fat in this pastry being butter.
This pastry in incredibly tolerant and almost impossible to get wrong, it also has exceptional keeping qualities in the fridge in its raw state or even in the freezer. If the pastry is too soft when you come to use it, you can chill it to improve the rolling and handling qualities, as at room temperature in can be a little soft especially if just freshly made. In all the years I have been making this pastry it has proved 100% reliable and practical in every possible application for all kinds of sweets and desserts which require a sweet pastry element. People have often said to me this pastry is lovely it tastes like shortbread.
There are other ways to make sweet pastry that may have excellent results and eating qualities, using eggs or egg yoks etc , but none of them has the reliability and keeping qualities of this pastry. Become familiar with this pastry and its uses and you will make it again and again, for apple pies, fruit flans and tartlet’s the list is endless, and I am proud to say once people try it they all want the recipe and in future recipes we will be using this pastry again and again.