Servings: 8 · Prep Time: 5 mins · Cooking Time: 15 mins
Total Time: 20 mins
Desserts | Lunch
This is the most fantastic, egg free, simple pastry recipe to be used for tarts and pies. It can be used as a sweet pastry or as a savoury one. It is fantastically buttery and one that will be in your recipe repertoire forever.
- ground almonds (200g)
- coconut flour (60g)
- unsalted butter (40g)
- sweetener or sugar (2 tsp)
- herbs or spices (2 tsp)
In to a bowl combine coconut flour, ground almonds and sugar or sweetener (up to you if you add this. If you do I would suggest 2 tsp maximum).
Now add in your butter.
Use your thumb and fingers to massage the butter in to form breadcrumbs.
Add in the water. Little by little until you have a solid dough, something you can bring together.
Mould it, knead it. Wrap some cling film round it and pop in fridge for 20 mins or so.
Once it is nice, cool and firm, remove from the fridge and roll out (on a heavily dusted side) or instead of rolling you can press it straight in to a pie dish etc.
Always blind bake (prick the bottom of the pastry and bake for 10 mins before adding filling).