The Best Sweet Shortcrust Pastry
October 20, 2013
When we're making dessert tarts we've tried many different recipes in an attempt to make the best shortcrust pastry. We've finally settled on one that is easy and fantastically tasty.
This recipe is the basic sweet shortcrust pastry recipe and also explains how you can blind-bake it to make the basis of a tart. You could, of course, use the pastry recipe for any other recipe that requires sweet shortcrust - just stop at step 7 below.
We use a food processor with the plastic blade for this but you can rub the flour and butter together with your finger tips - we just like the processor because it saves time.
- Prep: 20 mins
- Cook: 30 mins
- Yields: 1 tart case
Get a piece of baking parchment, wider than the tin, and place it over the pastry. Another great tip here is to scrunch the parchment up into a ball first and then straighten it out and put it over the pastry - this way it is easier to put into the corners
Weight the baking parchment down with baking beans - if you don't have any of these we have used coins for our spare change jar before and they worked a treat! This weighing down stops the pastry rising which we don't want to happen
Our kids help measure out the ingredients, use the blender (or mix by hand), roll out and seem to be fascinated by the baking beans. We just do the hot bits but to be honest our 10 year old can do this herself too as we've taught her how to be careful with the oven.
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