Recipe
Shortcrust Pastry
Ingredients
- 1 ⅔ cup All-purpose Flour 200g
- 1 stick Unsalted Butter 113g (cold)
- ¼ cup Powdered Sugar 30g
- 1 Large Egg Yolk
- 2-4 tablespoon Water (cold)
Instructions
- Put the flour, powdered sugar and butter in a food processor and pulse until it looks like fine breadcrumbs. (You can also do this by hand if you prefer).1 ⅔ cup All-purpose Flour, ¼ cup Powdered Sugar, 1 stick Unsalted Butter
- Add the egg yolk and 1 tablespoon cold water and pulse again just until it comes together. Add another tablespoon of water and repeat until it squishes together when you squeeze it between your fingers.1 Large Egg Yolk, 2-4 tablespoon Water
- Tip the mixture out onto a work surface and use your hands to gently knead it together, just until it is smooth - don't overwork the pastry.
- Flatten it into a disk, wrap in plastic wrap and refrigerate for 1 hour.
- Once you are ready to bake your pastry, take it out of the fridge and let it sit for a few minutes to warm up.
- Roll the pastry out on a lightly floured work surface until it is about ⅛ inch (3mm) thick. Lift into your tart case and push the pastry down into all the crevices.
- If you are blind baking, fill with parchment paper and pie weights and bake for 15 minutes before removing the weights and applying an egg wash. Bake for a further 10 minutes or until golden.
Notes
You can make the pastry ahead of time and store it in the fridge for up to 2 days or in the freezer for 2 months.
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Nutrition
Calories: 1740kcalCarbohydrates: 190gProtein: 25gFat: 98gSaturated Fat: 60gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 4gCholesterol: 427mgSodium: 27mgPotassium: 269mgFiber: 6gSugar: 30gVitamin A: 3069IUCalcium: 82mgIron: 10mg
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