Rich, Sweet, Shortcrust Pastry RecipeOrigin: Britain Period: Traditional |
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This is a traditional recipe for a sweet shortcrust pastry that is made both richer and shorter (more crumbly) by the addition of an egg yolk. Ingredients:
180g plain flour 
Rich, Sweet, Shortcrust Pastry Preparation:Method:Sift together the flour and salt onto a pastry board. Dice the butter then rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Form a well in the centre then add the egg yolk and 2 tbsp cold water. Work thoroughly into the flour, adding a little more water, as needed, to bring the mixture together as a firm dough that does not crumble to the touch. Cover in clingfilm (plastic wrap) and refrigerate for 20 minutes before use. |
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