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Making a Bakewell Tart with this Pastry from Scratch Here.
110g Buckwheat Flour
50g Butter, very cold, cut into cubes
4 to 6 Tbsp Ice Cold Water
Optional: Add 1 Tbsp Caster Sugar for Sweet Pastry.
Makes 4 10cm Tarts. Chia Egg version is the best
1. Add the Buckwheat Flour to a bowl.
2. Add the Butter and crumble together with hands until it forms a lumpy, dry breadcrumb like mixture.
3. Add a Tbsp of Cold Water and mash together with fork. Keep adding Water and mixing until the Dough is sticky, but firm.
4. Dust with flour, knead into a ball and then form into a flat disc and place in fridge for 1 hour.
5. Grease the baking tin with Butter and scatter with Buckwheat Flour, shaking out the excess.
6. Let the Dough rest out of the fridge for a few minutes then roll out the Dough into a circle and place over the baking tin. Dough will be fragile and may need to be dusted and re-kneaded. Prick the bottom with a fork.
7. Bake for 15 to 20 minutes at 180c (Fan) or until golden brown and firm to the touch. Rest in tin until cool.
Flax Egg: Add 1 Flax Egg (Combine 1 Tbsp Ground Flaxseed and 3 Tbsp Water, mix and leave in the fridge for 15 minutes) instead of the Water and mix as normal. Dough will be less sticky and will be easier to roll out thin.
Chia Egg: Add 1 Chia Egg (Combine 1 Tbsp Ground Chiaseed and 3 Tbsp Water, mix and leave in the fridge for 15 minutes) instead of the Water and mix as normal. Dough will be barely sticky and can be rolled out as thin as possible.