BASIC SHORT-CRUST PASTRY
Regarding this basic short-crust pastry: the dough takes just 10 minutes to make, so resist the temptation to buy that pre-made crust from the refrigerator case. Homemade pastry always tastes better. Make it the day before. You can even roll it out, line the tart pan and keep it frozen until you're ready to bake.
Provided by David Tanis
Categories side dish
Time 10m
Yield One 9 and 1/2-inch tart crust
Number Of Ingredients 4
Steps:
- Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
- Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
- To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
- Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.
Nutrition Facts : @context http, Calories 1268, UnsaturatedFat 28 grams, Carbohydrate 95 grams, Fat 93 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 58 grams, Sodium 658 milligrams, Sugar 0 grams, TransFat 4 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
vivian Kintu
[email protected]This pastry was just ok. It was a little dry and crumbly, but it held together well when I filled it. I'll probably try a different recipe next time.
Aimzy aimz
[email protected]This is my go-to shortcrust pastry recipe. It's always reliable, and the results are always delicious. I love using it for pies, tarts, and even savory dishes.
Soma SNS
[email protected]This pastry was a nightmare to work with. It was sticky and difficult to roll out, and it kept tearing. I finally gave up and threw it away.
Faheem khan
[email protected]This recipe is a keeper! The pastry was so easy to make, and it turned out perfectly. I used it to make a quiche, and it was delicious. I can't wait to try it with other fillings.
Ahmed Murad Murad
[email protected]I made this pastry for a potluck, and it was a huge hit! Everyone loved it, and I got so many compliments. I'll definitely be making this again for my next party.
rais asmeel
[email protected]This pastry was ok, but I've definitely had better. It was a little too dry for my taste, and it didn't have a lot of flavor. I probably won't be making this again.
elismart13
[email protected]This recipe was a total disaster! The pastry was dry and crumbly, and it fell apart when I tried to roll it out. I ended up having to throw the whole thing away.
Ajayi Motunrayo
[email protected]I've tried many shortcrust pastry recipes, but this one is by far the best. The pastry is so easy to work with, and it always turns out perfectly. I love using it for pies, tarts, and even savory dishes.
malik abdulhafeez
[email protected]This shortcrust pastry recipe was a breeze to follow, and the results were fantastic! The pastry was flaky and golden brown, and it held together perfectly when I filled it with my favorite fruit filling. I'll definitely be making this again and agai