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 [[ | + | '''Shortcrust pastry''' is a buttery, crumbly [[Pastry|pastry]] which is often used as a base for tarts. This is an eggless version. |
== Ingredients == | == Ingredients == | ||
| − | * 150g (1/2 cup) unsalted [[ | + | * 150g (1/2 cup) unsalted [[Butter|butter]], softened |
| − | * 100g (1/2 cup) [[ | + | * 100g (1/2 cup) [[Caster Sugar|caster sugar]] |
| − | * 1 tsp grated [[ | + | * 1 tsp grated [[Lemon Rind|lemon rind]] |
| − | * 120 g (1 cup) plain [[ | + | * 120 g (1 cup) plain [[Flour|flour]], plus extra for dusting |
| − | * 120 g (3/4 cup) [[ | + | * 120 g (3/4 cup) [[Potato|potato flour]] |
== Procedure == | == Procedure == | ||
| − | # [[ | + | # [[Creaming|Cream]] together butter, sugar, and lemon rind in a bowl. |
| − | # [[ | + | # [[Sifting|Sift]] together the plain and potato flours into a mound. |
# Make a well in the center of the mound and add the creamed mixture. | # Make a well in the center of the mound and add the creamed mixture. | ||
| − | # [[ | + | # [[Knead|Knead]] lightly until the dough is consistent. |
# 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. | ||
| − | [[Category:Tart | + | [[Category:Tart Recipes|*]] |
| − | [[Category:Pastry | + | [[Category:Pastry Recipes]] |
[[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
