Sunday, 10 June 2012

The Basics - Shortcrust Pastry

As I have said before I tend to make my own shortcrust and sweet pastry, this is more firm in texture and give a crumbly texture when cooked. Perfect for apple tarts, for the fruit tartlets from a previous post. This is a great recipe to start off then build your way up, the pastry can be frozen once made into a dough so some for now and some for later. If you are going to freeze it, it needs to be wrapped in cling film but try not to have it in a large ball, roll it to about 1-2 inches thick, this makes it slimmer for storage and won't take as long to defrost. Enjoy!

900g Soft /Cream Flour
456g Butter (Unsalted)
227g Castor Sugar
1/4 Pint of Milk
3 Eggs


  1. Mix the butter and the flour to a breadcrumb texture.
  2. Add the milk and the sugar.
  3. Add the eggs to form a dough.
  4. Wrap in cling film and store in the fridge.

*you need to allwo it to rest for 30 mintues before using.

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