Difference between revisions of "Shortcrust Pastry"
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{{recipesummary|Pastry recipes|1 crust|10 minutes|2|[[Image:Raspberry-pear-tart-shortcrust.jpg|300px]]}} | {{recipesummary|Pastry recipes|1 crust|10 minutes|2|[[Image:Raspberry-pear-tart-shortcrust.jpg|300px]]}} | ||
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'''Shortcrust pastry''' is a buttery, crumbly [[Pastry|pastry]] which is often used as a base for tarts. This is an eggless version. | '''Shortcrust pastry''' is a buttery, crumbly [[Pastry|pastry]] which is often used as a base for tarts. This is an eggless version. | ||
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# Wrap the dough in plastic wrap and chill for 1 hour before use. | # Wrap the dough in plastic wrap and chill for 1 hour before use. | ||
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[[Category:Recipes_with_metric_units]] | [[Category:Recipes_with_metric_units]] | ||
Latest revision as of 17:58, 8 August 2012
| Shortcrust Pastry | |
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| Category: | Pastry recipes |
| Servings: | 1 crust |
| Time: | 10 minutes |
| Difficulty: |  |
Shortcrust pastry is a buttery, crumbly pastry which is often used as a base for tarts. This is an eggless version.
Ingredients
- 150g (1/2 cup) unsalted butter, softened
- 100g (1/2 cup) caster sugar
- 1 tsp grated lemon rind
- 120 g (1 cup) plain flour, plus extra for dusting
- 120 g (3/4 cup) potato flour
