Shortcrust Pastry

Shortcrust Pastry is perfect for both sweet and savory creations. Its buttery, crumbly texture provides the ideal base for pies, tarts, and quiches.

Ingredients

Makes: 2-3 individual tart cases or 1 four-portion quiche tin

• 200g plain flour
• Pinch sea salt
• 100g unsalted butter
• 1 egg yolk
• 3-4  tbsp. cold water

Method

1. Sieve the flour and salt.
2. Chop up the butter and rub into the flour so it resembles fine breadcrumbs.
3. Mix together the egg yolk and cold water.
4. Scatter 1 tablespoon of egg water mixture over the flour and butter and mix in.  Once small flakes of pastry have formed, continue to add liquid until all dry patches have been incorporated into the dough.
5. If the dough is very soft or has been overly worked it must be wrapped in cling film and rest in the fridge for at least 20 minutes.  Once chilled, allow the pastry to become pliable at room temperature before proceeding to step 7.
6. If the dough is workable, continue to step 7 without chilling or resting.
7. Divide the dough into 2 pieces and roll out thinly to approximately 2mm thickness and line a prepared tart case leaving a little pastry overhanging the edge.  Rest in the fridge again for another 30 minutes or until the pastry is completely firm.
8. Place a circle of baking paper in the tart case (cartouche) making sure it comes up the sides and fill the tart with baking beans.
9. Bake blind in a pre-heated oven 200°C for 20 to 25 minutes or until the pastry has completely cooked through.