12 October, 2015

Basic sweet shortcrust pastry

Basic sweet shortcrust pastry
Perfect for dessert tarts.
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  1. 250g plain flour
  2. 125g cold butter chopped
  3. 60g caster sugar
  4. 1 egg yolk
  5. 1 tbsp. chilled water
  1. Rub the butter through flour in a large bowl until it represents bread crumbs.
  2. Mix the sugar in. Make a well in the centre add egg yolk and water.
  3. Combine without too much kneading until dough comes together.
  4. Bring the dough on to a well-floured surface and knead softly in to a semi sooth ball.
  5. Wrap in a cling wrap and refrigerate for at least 30 minutes.
  6. Once out of the fridge, fold and press a few times to loosen and roll out to the desired thickness. Use this to make a tart base or small tartlet shells.
  1. Makes enough dough to layer a 9 inch round tart pan.
Voddy's Kitchen http://voddyskitchen.com.au/

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