Shortcrust pastry – recipe
- Place the flour in a large bowl and add the cubes of butter.
- Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
- Using a knife, stir in just enough of the cold water to bind the dough together.
- Wrap the dough in clingfilm and chill for 10-15 minutes before using.
- Alternatively using a food processor, put the flour and butter in the food processor and pulse until the fat is rubbed into the flour.
- With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop.
- Wrap the dough in clingfilm as before and chill for 10-15 minutes before using.
Purists will be screaming at the screen right now, asking “where’s the salt?”. Well, as some of you may know, I love favour, but we in the western world consume far too much salt for our own good. Remember that some butters contain salt, as do some flours. Also consider how you plan to use the pastry, are the pie fillings likely to contain a lot of salt?
But if you are still protesting about the lack of salt, don’t fear – just add about 2 tsp of salt to the flour before adding the butter. You can also experiment with using flavoured salts, such as celery salt, to add taste.
- Cherry Frangipane Tart (busyellebee.wordpress.com)