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Shortcrust pastry
This is a very simple recipe for a sweet shortcrust pastry. If you are making a savoury dish just omit the sugar.
You can freeze this pastry for later. Just Put it back in the fridge the night before, or leave it out of the fridge for a few hours to defrost. Worth bearing in mind that pastry handles best when chilled, so if you defrost it and it gets warm, just chill for 20 minutes before using.
- 200g plain flour
- 100g butter
- 15g caster sugar
- 1 egg, beaten
- 15ml warm water
- Mix all pastry ingredients except water. Then gradually add water to form a soft pastry dough.
- Wrap the pastry and refrigerate until ready to use.
Comment
HA » Strawberry tart
[...] this tart I used a sweet shortcrust pastry. See the shortcrust pastry recipe… a great tip when it comes to rolling your pastry is to roll it between two sheets of [...]
At 23:23 on Wed 21st Jul