Short Crust Pastry
Short crust pastry is one of the foundation of French baking. The following recipe is the original one as taught in cooking school by professional chefs and bakers.
We plan to explore Leaner and more exotic versions. These versions will be published soon so stay tuned in. This recipe provides enough dough for two 22cm round tart crust. This recipe is made by hands.
INGREDIENTS
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250g of sifted cake flour
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125g of butter at room temperature
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125g of caster sugar
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2g of fine salt
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1 egg
DIRECTIONS
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Weigh the flour, the butter, the sugar and the salt.
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In a big baking bowl, mix the flour and the sugar.
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Add to the mix the butter cut in small squares. Mix the butter thoroughly with the rest, by rubbing the mix between your two hands.
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Make a small receptacle in the middle of the mix and add in the egg and the salt. Combine the two and start bringing in the liquid phase the solid phase little by little.
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Continue mixing until all the liquid has been absorbed. Clump the dough together. Do not knead the dough.
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Flour your work space and your dough ball (to make it less sticky). Spread it using a floured rolling pin until it is 2 to 3mm thick.
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Using your baking pan as a template, cut a circle of dough and transfer it to your pan. Using a fork make holes (to prevent over-swelling of the pastry during the baking). Your tart crust is ready ! Fill it with fresh fruits or custardy mix to obtain a delicious tart. This type of pastry usually need around 30 minutes at 360°F to be cooked through
