SHORTCRUST SWEET PASTRY
As this is a book about what I cook and what I find easy at home I'm not going to hide the pastry recipe in a small corner in the back of the book. I find it such a simple thing to make, pre-make, freeze and vary; it is such an asset to home cooking and so versatile.
Provided by Jamie Oliver
Categories Baking
Time 15m
Yield 2 x 30cm tart moulds
Number Of Ingredients 5
Steps:
- You can make this pastry by hand or in a food processor. Cream together the butter, sugar and a pinch of sea salt, then rub or pulse in the flour and egg yolks.
- When this mixture has come together, looking like coarse breadcrumbs, add the cold milk or water.
- Pat and gently work together to form a ball of dough. Lightly flour and push, pat and squeeze into shape. The idea is to get your ingredients to a dough form with the minimum amount of movement, i.e. keeping your pastry flaky and short (the more you work it, the more elastic it will get, causing it to shrink in the oven and be chewy - ooooh no, matron).
- I normally roll the pastry into a really large, short and fat sausage-shape, wrap it in clingfilm and place it in the fridge to rest for at least 1 hour.
- Carefully slice off thin slivers of your pastry (don't try to slice frozen pastry) lengthways, around 5mm thick. (I personally like it around that thickness as it's delicate, but you can make it thicker if you want, it just takes longer to cook.)
- Place the slivers in and around the bottom and sides of your tart mould, just fitting them together like a sort of jigsaw. Then simply push the pieces together, level out, then tidy up the sides by pushing with your thumb and either cleaning off the excess pastry from the rim of the mould, or allowing it to hang over the edge - which is quite rough but I like it.
- Once you've finished lining your tart mould you must again allow it to rest for at least 1 hour, preferably in a freezer (I always store my pastry in the freezer because it keeps so well).
- I always line two tart moulds and freeze one for another day (or you could make more if you want, just double the recipe, as it takes no extra time).
- It's so easy to grab a tart out of the freezer, bake it in minutes and fill it with something simple or elaborate, and if guests turn up or you just want to make a nice dessert, it makes pudding a piece of cake!
- To start with, I always bake tart shells for around 15 minutes at 180°C/350°F/gas 4, which will cook the tart all the way through, colouring it slightly.
- Once completely cooled it can be filled with any of the uncooked fillings, such as Fruit-filled Mascarpone Tart and Simple chocolate tart, which will hopefully provide a basis for you to make up and vary your own.
- With baked fillings such as Almond Tart or Lemon & Lime Cream Tart you'll have to bake the tart blind first, which means cooking the shell at 180°C/350°F/gas 4 but only for about 12 minutes, so that it's only lightly coloured but just cooked through.
- Another way, commonly used, is to fill the tart shell with clingfilm or greaseproof paper and fill it with beans (you can use rice, lentils, peas, whatever), the idea being that you pack the beans in so tightly that they will stop the sides of the pastry from dropping.
- Cook for 10 minutes, then carefully remove the beans and cook for a further 5 to 10 minutes. Yes, this is a bit of a performance and I only ever do it when I'm having bad luck, quite honestly if you take your tart shell straight out of the freezer and place it in a preheated oven you shouldn't have any problems.
- After baking blind, you add your filling and bake further until the filling is cooked (see recipes for cooking times).
Nutrition Facts : Calories 197 calories, Fat 10.0 g fat, SaturatedFat 5.9 g saturated fat, Protein 2.6 g protein, Carbohydrate 25.6 g carbohydrate, Sugar 8.9 g sugar, Sodium 0.1 g salt, Fiber 0.9 g fibre
SWEET SHORTCRUST PASTRY
Learn how to make sweet shortcrust pastry. You'll be surprised how easy it is, then you can make all sorts of desserts like our apple and blackberry pies
Provided by Miriam Nice
Categories Afternoon tea, Dessert
Time 20m
Yield Makes around 300g
Number Of Ingredients 4
Steps:
- Put 150g plain flour and 75g unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs.
- Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. If the pastry feels too dry to form a dough, add 1 tbsp water. Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes. You could try using it to make our apple & blackberry pies.
Nutrition Facts : Calories 275 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
SWEET SHORTCRUST PASTRY
Steps:
- Place the flour, butter, salt, and confectioner's sugar in a food processor and process for 20 seconds. Add the milk and egg yolks and process for a further 30 seconds until a mass forms.
- Turn out to a lightly floured surface and knead lightly for a few moments. Flatten and form a disk. Wrap in plastic and place in the refrigerator for 1 hour.
- Roll out the dough with a rolling pin according to the recipe. Refrigerate until needed.
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BEST SHORTCRUST PASTRY RECIPES - THE SPRUCE EATS
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Occupation Freelance Food And Travel WriterEstimated Reading Time 3 minsAuthor Elaine LemmPublished 2017-09-27
- Shortcrust Pastry Recipe. This is my favorite recipe as it is the most versatile. It is a good pastry for handling and for rolling and creates a lovely taut crust with a melting texture.
- Sweet Shortcrust Recipe. Sometimes a recipe calls for sweet or rich shortcrust pastry, especially for desserts and sweet pies. A rich shortcrust pastry recipe is similar to basic shortcrust but has an egg and sugar added to it.
- Old Fashioned Apple Pie Recipe. You can't go wrong with traditional, old fashioned apple pie. The delicious shortcrust makes for a delicate and buttery base.
- Steak and Kidney Pie. Steak and Kidney Pie is a British classic! It's warm and hearty, and the shortcrust adds a beautiful buttery flavor, making this pie a pie.
- Creamy Chicken, Leek and Mushroom Pie Recipe. This chicken pie is very similar to beef and kidney pie, except it substitutes chicken, leeks and mushrooms for the filling.
- Lemon Meringue Pie Recipe. Lemon Meringue Pie is sweet and tart and the filling is quick and easy to make. Use homemade shortcrust instead of store bought to take this pie to the next level!
- Easy Traditional Mince Pie. Mince pies are a traditional part of a British Christmas. Homemade mincemeat and shortcrust make these pies a delicious home cooked treat.
- Traditional Cornish Pasty. A tasty and tender shortcrust dough is filled with delicious savory combination of meats and vegetables. It is the perfect lunchbox recipe!
- Apple and Lancashire Cheese Pie. Sweet apples and savory and creamy cheese are a beautiful combination in this delicious pie. This recipe also uses maple syrup as a natural sweetener.
- Easy Treacle Tart. Treacle is the perfect addition to afternoon tea or dessert after Sunday Lunch. It's sweet and rich, so a small slice goes a long way!
BASIC SWEET SHORTCRUST PASTRY RECIPE | SAINSBURY`S …
From sainsburysmagazine.co.uk
5/5 Category DessertServings 12Total Time 10 mins
- Put the flour in a food processor and add the cubed butter. Pulse until you have fine crumbs. Add the sugar and pulse again to combine. Add the egg yolk and 1 tablespoon of ice-cold water and blitz until the dough comes together in a ball. Add another tablespoon of water if it isn’t coming together easily. Flatten into a disc, wrap and chill for 30 minutes in the fridge before rolling out.
- Use as per your chosen mince pie recipe or in another pastry tart. You can find all our mince pie recipes here.
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SWEET SHORTCRUST PASTRY RECIPE - BBC FOOD
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Servings 400Category Cakes And Baking
- To make the pastry, put the flour and salt in a food processor and add the butter. Using the pulse function, whizz just until it resembles coarse breadcrumbs (take care not to over process or your pastry will be tough).
- Add the icing sugar and briefly pulse again to mix. Add the beaten egg mixture and pulse briefly to mix to a rough dough.
- If making the pastry by hand, put the flour into a large bowl. Coarsely grate the butter using a box grater and add to the flour. Coat the butter in the flour by lightly mixing it with your fingers.
- Using your fingertips, lightly rub the butter into the flour until it resembles coarse breadcrumbs. Stir in the icing sugar and salt.
- Using a table knife, stir in the beaten egg mixture to make a rough dough, then turn out onto a lightly floured board and bring together into a ball.
- Tip the pastry out onto the work surface, and using your hands, lightly bring the dough together into a ball and wrap in cling film or place in a plastic container to chill for about 20–30 minutes (this prevents pastry shrinkage later on).
- To use the pastry, turn the dough out onto a lightly floured work surface. Gently shape into a ball and roll out into a circle that is about 4mm/⅛in thick.
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