I’m busy making short pastry for a quiche so I thought I’d share the recipe, since it’s just me in this cosy kitchen an’ all. It’s late and the wind is sounding quite eery outside – nothing that the whir of the oven’s fan won’t soothe away in a moment.
This recipe will allow for 1 very large tart base or 16 small tartlet bases.
- 240 g cake flour
- 180 g butter
- 70 ml iced water
- Rub flour into the butter with your fingertips (rub from a height until the mix resembles a fine crumb)
- Slowly add the water in stages and mix the pastry with a cutting action (using your pastry cutter)
- Blend the flour and butter together in a processor (pulse)
- Slowly add the water until the pastry ‘comes together’
Note – you may not need to use all the water. It will depend on the weather conditions and your flour ie. you don’t want to end up with a ‘sticky pastry’. Add some more flour if you feel it is too ‘sticky’.
- Before rolling your short pastry, allow it to rest in the fridge for 15 – 30 minutes or so
- Roll the pastry evenly so that it is thin enough to be ‘slightly’ transparent
- Line your greased tin with pastry & press the edges firmly into the sides of the tin ensuring there are no air pockets
- Fill with required filling (eg. Creme Royale for quiche which is posted in the above post – please note that I doubled the Creme Royal recipe for this amount of short pastry) and bake at 180 degrees celsius until golden brown
The secret of pastry is to treat it lightly – don’t overmix it or overwork it.