Rich shortcrust pastry

Rich shortcrust pastry

Pâte brisée à l’oeuf

By
From
Encyclopedia of Food and Cookery

This pastry is crisper and more moisture-proof than plain shortcrust. Use it for fruit tarts, quiches and other pies and tarts with rich fillings. It is also ideal to use when making individual savoury or fruit tartlets or barquettes.

Ingredients

Quantity Ingredient
225g plain flour
pinch salt
1/4 teaspoon baking powder
125g butter, chilled and diced
1 egg yolk
2 teaspoons iced water
squeeze lemon juice

Method

  1. Sift flour, baking powder and salt into a large bowl. Add diced butter and stir round with a knife until pieces are coated with flour. Rub butter into flour between thumbs and fingertips, lifting hands above bowl to aerate mixture, until it resembles coarse breadcrumbs. Shake bowl so that any large lumps come to the surface and rub them in.
  2. Mix water, egg yolk and lemon juice. Add 2 tablespoons liquid to flour mixture and stir in quickly with a round-ended knife. When dough starts to cling together, use fingers of one hand to gather it into a ball. Sprinkle in more liquid only if necessary to dampen any remaining dry mixture in bowl and use ball of dough to gather it up. Dough should leave bowl clean.
  3. Place pastry on a lightly floured surface and knead lightly by turning and pressing with floured heel of hand until smooth. Wrap in plastic wrap and chill for 30 minutes.
  4. Place dough on lightly floured surface and shape with fingers into a round or other shape as required. Lightly flour rolling pin and roll out, lifting and turning dough frequently and lightly flouring work surface as needed to prevent sticking. Chill again after shaping, before baking.
  5. Unless otherwise indicated in recipe, bake unsweetened rich shortcrust pastry in a preheated hot oven, and sweetened pastry in a preheated hot oven.

Variation

  • Sweet rich shortcrust pastry: Follow recipe above, beating 2 teaspoons caster sugar with egg and water before mixing with dry ingredients.
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