Shortcrust Pastry
Shortcrust Pastry
Pâte Brisée is a classic all-butter pastry used to make sweet or savory tarts.
Ingredients
- 225 grams cake flour
- 125 grams cold butter
- 1 egg
- 2 tbsp cream use iced water if you prefer a less rich pastry
Variation
- 45 ml castor sugar for sweet tart pastry
Instructions
- Ensure that all the ingredients are very cold before starting.
- Pulse the butter, flour (and sugar if making a sweet pastry) in a food processor until it has the consistency of breadcrumbs.
- Alternately, rub in the cold butter with two knives or a pastry cutter. Try not to use your hands as it will warm up the butter.
- Add the egg and cream or iced water and mix until just combined.
- Bring the pastry into a ball and flatten into a disk on a piece of cling wrap. This makes it easier to roll into a round shape later.
- Chill and rest the pastry for about 30 minutes before use.
- Switch on the oven and pre-heat to 200 degrees celcius.
- Roll out the pastry and line a tart pan ensuring that the pastry overlaps the sides a bit as it may shrink during baking if not rested enough. I chilled it again for another 10 minutes before baking.
- Prick the base and line with parchment paper and baking beans or beans, and bake blind for about 10 minutes.
- Remove the baking beans and bake for another five minutes. Be careful not to get a burn as you may drop the beans and damage the tart case.
Notes
- For sweet shortcrust pastry add the sugar to flour before pulsing or cutting in the cold butter.
Nutrition
Serving: 40gCalories: 170kcalCarbohydrates: 17gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 39mgSodium: 80mgPotassium: 23mgFiber: 0gSugar: 3gVitamin A: 315IUCalcium: 9mgIron: 0.2mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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