Last week, I showed you my incredibly easy recipe for puff pastry.
This week, it’s shortcrust pastry’s turn.
I made my colleagues a variety of mini-tarts with this pastry. They turned out beautifully, and the pastry was congratulated by all.
Don’t you want to make pastry that’s congratulated by all, especially when it’s this easy?
- 375g of plain flour
- 250g of cold, unsalted butter
- 125g of caster sugar
- 1 large egg
- Cube the butter and put it in a large bowl with the sieved flour. Use your fingertips to rub the mixture together until it looks like breadcrumbs
- Tip the sugar into the bowl and crack in one of the eggs. Then mix together using your hands. Squeeze the mix together slightly if necessary
- Lightly flour the work surface and tip the pastry out onto it. Knead the pastry gently until it comes together, but stop the very moment the pastry looks smooth — this shouldn't take too long
- Wrap in clingfilm and chill for at least 30 minutes before using