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Shortcrust pastry

Shortcrust pastry
 

Preparation : 10 min Resting : 1 hr
Cooking : 50 min Equipment : Ø 28-30cm tart tin
Difficulty :
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Serves 6-8 :
250 g plain flour
125 g unsalted butter
80 ml cold water  
1 pinch salt
1Put the flour, salt, diced butter and water in the bowl with the dough blade.
2Process for 20 seconds.
3Scrape the flour off the bowl walls with the spatula, if necessary. Switch the processor off as soon as the dough forms a ball.
4Wrap the pastry in cling film, press flat and leave in the fridge for 1 hour.
5Preheat your oven to 180 °C (gas mark 4). Butter the tin and dust with flour. Roll the pastry out and transfer to the tin. Prick the base all over with a fork.
6Line the pastry case with baking parchment and weigh it down with ceramic beads, dried beans or even rice.
7Bake blind for 20 minutes.
Chef’s tip

Different brands of flour require different amounts of water.
Refer to the instructions on the packet of flour for further advice on water quantity required.


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