Breads & doughs
Shortcrust pastry
Versatile shortcrust pastry for sweet and savoury tarts.
Vegetarian
Ingredients
- 250 g pastry flour
- 125 g cold butter in cubes
- 1 egg
- 30 g cold water
- 1 pinch of salt
Step-by-step
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- Put the flour, cold butter and salt in the mixing bowl and mix 15 sec/speed 6.
- Add the egg and water and mix 10 sec/speed 6.
- Knead 1 min/closed bowl/dough mode until a ball forms.
- Remove the dough and flatten it into a disc.
- Wrap it in cling film and refrigerate 30 min.
- Roll out the dough with a rolling pin on a floured worktop.
- Line a tart tin and prick the base with a fork.
- Blind bake with weights on top in a preheated oven at 180°C for 15 min.
- Fill to taste and finish baking according to the chosen recipe.
Tips
- Work the dough quickly so the butter does not soften.
- The cold from resting prevents the dough from shrinking when baked.
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