Butter and Lard Pastry for Savoury and Sweet Tarts

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Lard gets a bad press because it is pork fat, but if you buy lard that is rendered from a well-reared animal rather than the commercially-produced lard that you find in the supermarket it is more nutritious. (Nina Plank writes in Bon Appetit magazine that lard is ‘mostly unsaturated oleic acid’.)


75g butter, cold
50g lard
250g plain flour
Pinch of salt
60ml cold water (you may not need all of it)


1. Place the butter, lard and flour into a bowl with a pinch of salt and rub together until the mixture resembles breadcrumbs.

2. Add as little of the cold water as you can get away with using to bring it all together. If you are making the pastry in a food processor, pulse the mixture until it forms breadcrumbs. Add a little cold water just until the mixture clumps and clings to the side of the bowl.

3. If you are using the pastry immediately, press it into a flat disc and roll out between two sheets of clingfilm. Press it into place in the tart tin and chill. Bake as per your recipe. You can keep it in the fridge for up to 2 days covered in two layers of clingfilm or freeze it for up to 3 months.

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