Pastries Recipe

Mix dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar and 1/4 tsp salt until evenly combined.

Cut in butter

Add 3/4 cup (cold, cubed) unsalted butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly so the butter stays cold.

Add egg yolk and liquid

Make a small well in the center. Add 1 egg yolk, 1/2 tsp vanilla extract and 1 tablespoon cold water. Using a fork, gently stir until the dough just starts to come together. If dough appears dry, add up to 1 additional teaspoon cold water, 1 tsp at a time; do not overwork.

Form and chill dough

Gather the dough into a disc, pressing it together with your hands (do not knead). Wrap tightly in plastic wrap and refrigerate for at least 45 minutes to 1 hour. Chilling relaxes gluten and firms the butter for a tender, flaky pastry.

Roll out dough

Lightly flour a work surface. Roll the chilled dough into a 1/8-inch thick sheet to fit your tart pans or to cut into shapes. If making individual pastries, cut into desired shapes (circles, squares, rectangles). Re-chill the cut pieces for 10–15 minutes if they warm up.

Blind-bake (for tarts) or prepare for filling

For tart shells: fit dough into tart pans, trim excess, prick the bottoms lightly with a fork. Refrigerate shells 15 minutes. Preheat oven to 375°F (190°C). Line shells with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes, remove weights and parchment, then bake 5–8 more minutes until edges are lightly golden. For open-faced pastries or hand pies: brush edges with egg wash, add filling, then bake as instructed below.

Prepare chosen filling

If using pastry cream: make or warm to spreading consistency. If using jam: stir briefly to loosen. If using fresh berries: wash, dry, and slice larger berries. If using chopped chocolate: have it ready to melt or sprinkle.

Assemble pastries

For tart shells: spoon 2/3 to 3/4 cup pastry cream into each pre-baked tart shell (adjust quantity to shell size), smooth the top and arrange fresh berries or dab jam on top. For open-faced tartlets: place a spoonful of jam or custard in center of each dough round, top with berries or chopped chocolate. For hand pies: place 1–2 tablespoons filling in center of each bottom dough piece, brush edges with egg wash, top with another dough piece and crimp edges to seal. Ensure all fillings used match the quantities listed in Ingredients.

Apply egg wash

Whisk 1 beaten whole egg with 1 teaspoon milk. Lightly brush exposed pastry edges (and top of hand pies) with egg wash to promote golden color.

Bake assembled pastries

Place assembled pastries on a parchment-lined baking sheet (or bake tarts in their pans). Bake at 375°F (190°C): hand pies and open-faced tartlets 15–20 minutes until golden and puffed; filled tart shells (if filling added before final bake) 12–18 minutes until edges are golden and filling is set. If topping with delicate berries, you may add them after baking to preserve freshness.

Finish and serve

Allow pastries to cool on a wire rack for at least 10–15 minutes. For tartlets, cool completely before unmolding. Dust with 2 tablespoons powdered sugar before serving if desired. If using chocolate, drizzle melted chocolate over cooled pastries or garnish with a few shavings.

The egg wash (1 beaten egg + 1 tsp milk) is used to seal edges of hand pies and to glaze tops/edges of tarts and puff pastries. Brush lightly just before baking. Any leftover egg wash can be refrigerated for a day or discarded.