Trish Deseine’s Brown Butter Pastry for Citrus Curd Tarts

Planning to spend your SNOW DAY baking? Food editor TRISH DESEINE shares her recipe for brown butter pastry that is QUICK, DELICIOUS and EASY TO MAKE


Brown Butter Pastry for Citrus Curd Tarts

This pastry is gorgeous! And so quick and easy to make. You could use it simply as a shortbread recipe, with salted butter instead perhaps, or half & half. But I wasn’t absolutely happy with the orange curd in the photo, it was a little runny for this size of tart. I’m giving you my infallible lemon curd recipe instead – and you can always make individual tarts to tackle any runaway problems.

Lemon Curd

150g caster sugar

Juice and rind of 2 large lemons

4 eggs and 1 yolk

100g unsalted butter

Whisk the juice and rind with the eggs, add the sugar and mix well.

Heat the mixture over a bain-Marie, adding the butter in cubes little by little, stirring as each piece melts.

The mixture will thicken, taking around 15/20 minutes. Keep stirring and be careful not to let it overheat.

Once thick and unctuous, remove from the heat and leave to cool. Store in the fridge before using.

For a 24cm tart base

20 Minutes preparation; 25 minutes cooking

225g unsalted butter

80g sugar

350g plain flour

Pinch of salt

Pre heat the oven to 180C.

Melt the butter and let it ‘cook’ until the while solids have separated and foamed up (about 5-7 minutes) and you see flecks of brown underneath. It should also smell a little nutty.

Remove from the heat and stir in the sugar. Leave to cool slightly as you measure out the flour into a large bowl.

Pour the butter and sugar mixture over the flour, mixing with a knife to form uneven, largish (1 – 2cm) crumble-type lumps.

Let it cool down a little before pressing the dough into the tart tin with your fingers. (Most satisfying!)

Bake for 25 minutes or so until the edges are very slightly browned. You’ll have to trust me on this one, the pastry will still feel soft but will harden on cooling just like shortbread.

Remove from the oven and leave to cool completely before filling with curd.


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