Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, basic sweet shortcrust pastry. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Make perfect shortcrust pastry every time with our easy recipe. Find more pastry and baking recipes at BBC Good Food. Learn how to make perfect shortcrust pastry every time with our easy recipe.
Basic Sweet Shortcrust Pastry is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Basic Sweet Shortcrust Pastry is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook basic sweet shortcrust pastry using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Basic Sweet Shortcrust Pastry:
- Take 250 g plain flour, sifted
- Take 125 g cold unsalted butter, diced
- Take 100 g pure icing sugar, sifted
- Prepare Pinch salt
- Prepare 1 teaspoon vanilla paste or extract
- Take 2 egg yolks
- Get 1 tablespoon milk
Suitable for freezing before or after baking. I've made this recipe for shortcrust pastry incredible simple, and you can choose to make it either by hand or using a food processor. I always make this shortcrust pastry by hand. it takes a matter of minutes and there's less washing up. Learn how to make beautifully crumbly shortcrust pastry with this handy step-by-step photo guide.
Instructions to make Basic Sweet Shortcrust Pastry:
- In a food processor, process flour, sugar, salt and butter until mixture resembles fine breadcrumbs. Add egg yolks, vanilla, and milk, pulse till the dough comes together.
- Without overworking the dough, form dough into a ball and place in a clean bowl, then wrap with plastic wrap and refrigerate for 20 minutes to rest.
- Preheat oven to 180°C (160°C fan-forced). Lightly grease a 22cm loose-bottomed tart tin and line base with baking paper
- Place pastry on a lightly floured work surface or between two parchment papers. Using a lightly dusted rolling pin, start to evenly flatten roll dough, keeping it as round and neat as possible around the edges making an indent in dough at quarter turns. With even pressure, turn and lift pastry in a clockwise direction, rolling to a thickness of approximately 3mm.
- Carefully line the tart tin with the pastry, and chill in the refrigerator for 15 minutes.
- Blind bake the pastry for 15 mins, remove the baking beans from the tart and bake for a further 10 mins. Remove tart from oven, allow to cool completely before filling.
A Pate Sucree' aka homemade sweet shortcrust pastry is the perfect base for many desserts, such as tarts and pies. It's sweet, rich, melts in the mouth pastry with a biscuit-like crumb. Because you will find this basic pastry dough mentioned in many different ways. Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie.
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