Sweet shortcrust pastry recipe
A reliable sweet shortcrust pastry recipe, perfect for pies and tarts.
This recipe makes 500g of pastry.
Ingredients
- 250 g plain flour
- 160 g cold butter, diced
- 50 ml milk, at room temperature
- 5 g salt
- 15 g caster sugar
- 1 medium egg yolk
- 8.8 oz plain flour
- 5.6 oz cold butter, diced
- 1.8 fl oz milk, at room temperature
- 0.2 oz salt
- 0.5 oz caster sugar
- 1 medium egg yolk
- 8.8 oz plain flour
- 5.6 oz cold butter, diced
- 0.2 cup milk, at room temperature
- 0.2 oz salt
- 0.5 oz caster sugar
- 1 medium egg yolk
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 0 mins
- Serves: 6
Step-by-step
- Put the flour and diced butter onto a work surface.
- Use your fingertips to coat each piece of butter with flour. Then, with both hands, work the mixture until it has a sandy texture.
- Make a well and pour the milk into its centre. Add the salt and caster sugar and dissolve them in the milk by stiring using your fingertips. Finally, add the egg yolk.
- Gradually incorporate the flour mix into the liquid, starting from the inside of the well.
- When the liquid has disappeared, use both hands to mix the pastry until it has an even consistency. Do not overwork it – when all the ingredients are combined, it is ready.
- Gather the pastry into a rectangular shape (3cm thick) to make it easier to roll out. Wrap in cling film and rest in the fridge for a minimum of 1 hour.
- OR, use a food processor: at a slow speed, mix the flour, butter, caster sugar and salt until the mixture has a sandy texture. Add the milk and egg yolk, and mix until it has an even consistency (a few seconds is generally enough). Wrap in cling film and rest in the fridge for a minimum of 1 hour.
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