Regular size, tart tin dia. 24 cm
Homemade pastry, when well made, you will no longer buy a pastry again from your local supermarket. Shortcrust pastry is one of the easiest type of pastry to make at home. It is simple and will take you no more than 5 minutes to make, it is well worth the extra effort for a buttery, melt-in-the-mouth base to all your pies, quiches or tarts.
Ingredients:
o 250 gr flour o 125 gr butter, cold o 1 tsp salt o 1 egg o 1 to 4 tbsp milk (if needed)
Instructions:
1 - Start by adding the flour and salt into a large bowl, or into the food processor. Cut the butter into cubes and add to the flour;
2 - If using the food processor, pulse the flour and the butter together until the mixture resembles fine-medium breadcrumbs, (If using your hand, rub in with your fingertips until the mixture resembles fine-medium breadcrumbs);
3 - Add the egg and 1 tablespoon of milk to the food processor and lightly pulse, repeat until a dough starts to come together (❗if it is still breadcrumbs you can add 2 additional tablespoons of cold milk, one at a time and pulse again to form a dough, the quantity of the additional milk depends really on the quality of your flour and the size of your egg);
4 - Follow this step if you are using your hand: add the egg and 1 tablespoon of milk to the mix and slowly bring the dough together with your fingers (❗if it is still breadcrumbs you can add 2 additional tablespoons of cold milk, one at a time and pulse again to form a dough, the quantity of the additional milk depends really on the quality of your flour and the size of your egg);
5 - Once the dough has just started to form a ball, turn out on to a clean, floured work surface and knead briefly and gently to form a dough (❗Don't over-knead the pastry, as this gives the pastry a hard texture);
6 - Wrap in cling film and refrigerate while preparing your filling.
Tips and notes:
To make more, or less pastry, the proportion is half butter to flour. Remember don’t add to much milk, add it progressively when you see that the dough start to come together stop adding milk or the pastry will be hard. I recommend rolling out your pastry to your tart tin and chill while preparing your filling. If you don't intend to use the pastry within the coming 2 days, the best is to freeze it for a later date.
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