Step-by-Step Shortcrust Pastry

Step-by-Step Sweet Shortcrust pastry - Two Ways

(adapted from Jamie Oliver)

Makes: 1 tart base

Time: 1hr (includes chilling time)

1. Without a Food Processor

250g plain flour/cake flour, plus extra for dusting

50g icing sugar, sifted

125g unsalted butter, cold

1 Free-range egg, beaten

a splash of milk

Place the flour and icing sugar on a clean surface. Grate the butter into the flour and then rub together with your fingertips until it resembles course sea sand.

Make a well in the center, crack in an egg and add a splash of milk. 

The amount of milk depends on how dry the flour mixture is. Start sparingly and you can always add more milk.

Using a fork start combining the ingredients together.

Once the mixture starts coming together use your hands to form it into a ball. 

Pat it into a flat round, flour it lightly, wrap it in plastic wrap and put it in the fridge to rest for at least half an hour or an hr.

Roll out the pastry on a lightly floured surface until large enough to line a 23cm tart tin. Trim the excess pastry from around the edge, then line the pastry case with baking paper, fill with baking beans or rice and chill for 15 mins.

Heat oven to 180’c. Bake the pastry case for 15 mins, then carefully lift out the baking paper and beans, and bake for 5 mins more or until biscuity. Use tart base with filling of choice. 

_ Step-by-Step Shortcrust Pastry

Ingredients

2. With a Food Processor

 

250g plain flour/cake flour, plus extra for dusting

50g icing sugar, sifted

125g unsalted butter, cold and cut into small cubes

1 Free-range egg, beaten

a splash of milk

Place the flour and icing sugar in a food processor and pulse to mix. Add the cold butter cubes and pulse until it resembles course sea sand. Pour in the beaten egg and pulse until evenly combined. Splash in a little milk until the dough comes together to form a ball. Don't work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in plastic wrap and put it in the fridge to rest for at least half an hour or an hr.

Roll out the pastry on a lightly floured surface until large enough to line a 23cm tart tin. Trim the excess pastry from around the edge, then line the pastry case with baking paper, fill with baking beans or rice and chill for 15 mins.

Heat oven to 180’c. Bake the pastry case for 15 mins, then carefully lift out the baking paper and beans, and bake for 5 mins more or until biscuity. Use tart base with filling of choice.  

April 14.