SHORT CRUST PASTRY

elsa se kors blind gebaksouvery tart

SHORT CRUST PASTRY

This is the most popular and basic pastry. It’s easy to make and is used mainly as a tart or quiche base.
150 g cold butter cubes
250 g cake flour
5 ml salt
1 beaten egg yolk
60 ml cold water

Rub the cold butter cubes into the cake flour and salt.
Stir in the beaten egg yolk and about cold water to make a soft, but not sticky, dough.
Wrap in plastic wrap and refrigerate for at least 30 minutes before rolling out to use.
Line the pan, use a fork to prick 4 – 5 times.
Blind bake the base for 15 min at 160 – 170°C.
Add filling of any kind, savoury or sweet… and enjoy.
For a simpler pastry, leave out the egg and use a little extra water.
Add 80 ml castor sugar to the flour for a sweet pastry.

Diane Roode Hancox