Delicate Shortcrust Pastry

photo by Zurie


- Ready In:
- 45mins
- Ingredients:
- 6
- Yields:
-
20 tartlet tins
ingredients
- 3 cups flour (750 ml)
- 1 cup cornstarch (250 ml cornflour)
- 1 teaspoon salt
- 13 ounces unsalted butter, cold, cut up (360 g)
- 1⁄2 teaspoon cream of tartar (3 ml)
- 1⁄3 cup cold water (100 ml)
directions
- Sift together the flour, cornstarch (sugar if using) and salt.
- Rub in the butter until it resembles fine crumbs (can be done in a processor; use high speed).
- Dissolve the cream of tartar in the water, and add to the crumbly mixture. Again you'll need high speed to bring the mixture together into a dough.
- Turn out into a bowl if you used a processor.
- The pastry should be very easy to handle. If at all necessary, add a few drops more water, but be careful. When the consistency is right, it does not stick to your hands and feels silky soft but firm.
- Cover with clingfilm, and refrigerate until 15 minutes before you need it, or otherwise about 20 - 30 minutes.
- Mariette's instructions were to roll out between clingfilm, but that should not be necessary. I simply sprinkle flour on my granite counter and roll out 1/2 the pastry to start with -- easier to control.
- As you cut it to whatever shape you want, gather the bits together, press into a roll, and roll out again.
- Use dough to line loose-bottomed small pastry tins, or a 9 - 11 inch (26 - 28 cm) diameter loose-bottomed springform cake tin.
- Simply add your prepared filling, and bake at 350 deg. F (180 deg C) or as recipe indicates. It's best baked set on an oven tin with a dark finish, which ensures a well-baked bottom crust.
- Any leftover dough can be frozen.
- * For an exotic touch, add 2 teaspoons of the small black cardamom seeds to the dry mixture, at the start,.
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Reviews
-
As light as an Angels kiss, this is an easy and wonderful pastry to make. I have made this twice now, the second time I omitted the cream of tartar and there was no significant difference. Wonderful as used for a quiche and made very light tartlet cases. Something else I have learnt after 50 years of cooking, and I thought that I knew it all. Zurie thanks for the recipe.
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I have been looking for this recipe - this time I will save it! I have made this quite a few times now and it comes out perfect every time - I usually make it sweet for Banoffee pie. I have frozen the leftover dough as well and it still comes out well. Off to make another batch now! Thanks for a great recipe.
RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).