So, you want to know how to make sweet shortcrust pastry and turn it into everything from mini tart shells to crostata and even apple pie crust? All it takes is 4 everyday ingredients and a few sneaky tips and you’ll find them all here.
For best results, always weigh ingredients where a weight is provided
Equipment
Stand mixer or electric mixer
9 inch fluted tart tin with removable base
Rolling Pin
Instructions
In the bowl of a stand mixer with paddle attachment, add the butter and icing sugar. Beat on medium until fully combined and smooth (1 – 2 minutes).
Add the egg and beat on low until smooth. If it's not coming together just add a spoonful of the flour and mix until it does.
Add the flour and beat just until just incorporated and it starts clumping together.
Turn the dough mixture out and pull it together into a smooth ball with your hands (making sure not to handle it too much) then press it out into a 1 inch thick disk.
Place it onto a lightly floured work surface and dust the top with just a little flour too. Gently and gradually roll the pastry out, turning it often, to about 4-5mm thick or about 11 inches in diameter.
Place the rolling pin in the middle of the dough and fold one side of the pastry over the top. Lift the rolling pin so the pastry is hanging over it, and lightly dust off any excess flour from underneath. Carefully lay it into a 9 inch round tart pan with removeable base.
Press the dough down from the edges into the corners all the way round, then press it into the scalloped sides. Leave the overhang standing upright and place the tart pan into the fridge to chill for a minimum of 2 hours or up to 3 days.
PAR BAKE THE TART SHELL:Preheat the oven to 180C (160C fan) / 350F.
Use a fork to prick the pastry base all over. Use a small sharp knife flat to the edge, to trim off the excess pastry.
Line the tart shell with a sheet of baking paper and fill with pie weights or rice. Fill it quite full and making sure it’s pressed up tight against the edges.
Bake for 15 minutes. Remove the baking paper and pie weights.
If the filling will be baked, bake the tart shell for a further 5 minutes just until it's looking dry and set.If the filling is not going to be baked, bake the tart shell for a further 20 minutes until golden and it looks dry.
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Notes
All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
You can flavour your dough with a little vanilla extract or lemon zest too.
If your dough is too crumbly, and you've correctly weighed the flour, sugar and butter, it could be due to the size of your egg. The dough should be soft and pliable so If you need to bring it together a little more, just add a touch of cold water.
For savoury pies and tarts, leave the sugar out and use salted butter instead.
More Information
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Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.