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Sweet shortcrust pastry

Sweet shortcrust pastry Cook Expert

Preparation : 5 min Resting : 30 min
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Serves 1 TART 6/8 :
125 g unsalted butter, diced
250 g plain flour
80 ml cold water
pinch salt
100 g caster sugar
1Put all the ingredients in the metal bowl and run the PASTRY/CAKE programme.
2Wrap the ball of dough in clingfilm. Refrigerate for at least 30 minutes before rolling out on a floured work surface.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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nanook

tastes amazing when baked in an oven (doesn't hold up so well in a pie maker). however, it is hard to work wjth this pastry - much easier if you chill a mat and rolling pin in the fridge along with the pastry, and return any pastry youre not immediately using back to the fridge to stay cold as it becomes sticky and soft very quickly. consider rolling between two sheets of baking paper. btw- this is a very sweet pastry. if that's not what you're after, reduce the sugar quantity :)