Shortcrust is a versatile and delicious pastry that is perfect for making a range of desserts, including tarts, pies, and quiches. It has a delicate texture and a rich buttery flavor that is sure to impress your family and friends. Making pastry may seem daunting at first, but it’s actually quite simple, and with a few helpful tips and tricks, you can create a flaky, tender pastry every time.

Ingredients needed:

– 250g plain flour
– 125g unsalted butter (cold)
– A pinch of salt
– 2-3 tablespoons of cold water

Directions:

Step 1 – Sift the flour into a bowl and add a pinch of salt. Cut the cold unsalted butter into small cubes and add it to the flour mixture.

Step 2 – Rub the butter into the flour mixture with your fingertips until it resembles breadcrumbs. Be careful not to overwork the pastry.

Step 3 – Add 2-3 tablespoons of cold water to the mixture and mix until it forms a dough. The dough should be soft but not sticky.

Step 4 – Knead the dough lightly on a floured surface for just a few seconds until it forms a smooth ball. Don’t overwork it as it will cause the pastry to become tough.

Step 5 – Wrap the dough in clingfilm and chill it in the fridge for at least 30 minutes.

Step 6 – Once chilled, roll the pastry out on a floured surface to the desired thickness. Cut it to the size and shape required for your tart tin.

Step 7 – Transfer the pastry to the tart tin and gently press it into the corners. Trim the edges with a sharp knife.

Step 8 – Chill the pastry case in the fridge for another 15 minutes.

Step 9 – Preheat the oven to 190°C/375°F/Gas Mark 5.

Step 10 – Line the pastry case with baking parchment and fill it with baking beans.

Step 11 – Bake the pastry case in the oven for 20 minutes.

Step 12 – Remove the baking beans and baking parchment and bake the pastry case for another 5-10 minutes until it is golden brown.

Step 13 – Allow the pastry case to cool before filling it with your desired filling.

Tips:

– Be sure to use butter that is very cold, straight from the fridge, as this will help to keep the pastry flaky.
– Don’t overwork the dough as this will cause it to become tough.
– If the pastry is too dry, add a little more cold water, one teaspoon at a time, until it comes together.
– If the pastry is too wet, add a little more flour, one tablespoon at a time, until it becomes workable.
– Always chill the pastry before rolling it out as this will help to prevent shrinkage during baking.
Conclusion:

Shortcrust pastry is a classic pastry that can be easily made at home with a few simple ingredients. By following these tips, you can create a delicious and flaky pastry that is perfect for a range of desserts. Experiment with different fillings such as fruit, custard, and chocolate to create your own unique sweet treats.

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