Sunday, 17 February 2013

Shortcrust Pastry

As mentioned in the recipe for the Leek and Ham Hock Tart, this pastry was effortless, it was my first attempt at pastry (I have always resorted to cheating with ready made), and it tasted light, tasty, and had just enough crisp to it for the tart to hold firm.

You will need:

  • 200g plain flour
  • 110g butter (unsalted)
  • 3 tablespoons approx of very cold water
  • pinch of salt 

1. If using a food processor (I did and it was effortless) put all ingredients (except the water) into the processor, and using pulse, make sure the flour, salt, and butter are properly mixed together, and resembles breadcrumbs
2.  Add the water, and using the pulse setting again, mix until it comes together to make a firm dough
3.  Turn out onto a floured surface and knead for a short time (handle the dough as little as possible) to make a firm round ball, and wrap in cling film, and chill for about 30 mins
4.  This quantity is perfect for an 11 inch flan tin (I used a loose bottomed tin which was greased) roll out the pastry to the required size, and carefully put it into the prepared flan tin
5.  Gently ease it into the fluted parts of the tin using a ball of pastry, and then using a fork prongs, stab the pastry bottom in several places 
6.  Scrunch up a piece of greaseproof paper large enough to cover the inside of the flan tin , and cover the paper with ceramic beans, and bake blind for 15 mins on 180 C (Fan)
7.  After 15 mins remove greaseproof paper and ceramic beans and return the flan case to the oven for a further 10  mins.  The pastry should be very lightly golden, and looking dry on the bottom
8.  It is now ready for the filling of your choice (savoury!)

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