Shortcrust pastry is great for savoury and sweet pies, tarts and other tasty treats. This is a basic savoury shortcrust that can be used in a multitude of ways.
1 3/4 cups flour
125g butter, chilled and cubed
1 egg yolk
2-3 tbs chilled water
Step 1 - Place flour and butter in a large bowl. Rub between finger tips until mixture resembles bread crumbs.
Step 2 - Make a well in the centre and add egg yolk and water. Combine with a butter knife until dough just comes together.
Step 3 - Turn out onto a lightly floured surface and knead until mixture has formed a smooth dough. Roll into a ball, flatten slightly, wrap in cling wrap and refrigerate for 30 minutes.
And that is basically it! What you cook will determine what shape and thickness you roll your dough to and at what temperature it is cooked.
|Pictured here as base for Asparagus Tart|
Tips for working with pastry:
- Temperature and humidity will affect the dough. Pastry works best when cold, which is why the recipe calls for chilled butter and chilled water. Cold hand and bowl will also produce a more superior result.
- Work quickly!! This will prevent the butter from getting too warm and it will also prevent the glutens in the flour from developing too quickly.
- Warm pastry means melted butter. If the butter is too warm, you will not achieve the desired texture. This is why it is important to place the pastry in the freezer for 15 minutes before placing in a hot oven.
- When rubbing the butter into the flour, lift and drop from a height as you rub. It will assist in aerating the dough.
- After kneading, the dough must be relaxed in order to allow the glutens to react with the water. Wrap in cling wrap and refrigerate for at least 30 minutes. This will create a beautiful elastic dough that will easily roll out.
- Unbaked pastry that is firmly wrapped can be kept in the fridge for 3 days or in the freezer for up to 3 months. Bring to room temperature before rolling out and baking.
- When baking, preheat a tray with the oven and place the tart case on this when you are ready to bake. This will allow the base of the tart to cook evenly.