Rich Shortcrust Pastry

"A recipe for a rich shortcrust pastry which I found in the November 2005 issue of the Australian magazine 'Table: easy family food for every day of the week'. This pastry is used in my recently posted Onion and Olive Tart Recipe #140798 in which the sugar and vanilla essence are omitted, and can be used - with this adjustment - for any savoury tart; or, exactly as posted, for sweet tarts."
 
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Ready In:
37mins
Ingredients:
7
Yields:
1 quantity of pastry

ingredients

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directions

  • Place the flour with a pinch of salt in a food processor, add the sugar, butter, egg yolk and vanilla and pulse for 30 seconds, or until the mixture resembles breadcrumbs.
  • Continue processing until the mixture comes together, adding 1-2 tablespoons iced water (a bit at a time) if necessary.
  • Turn the dough out onto a work surface and knead lightly to form a ball, wrap in plastic wrap and chill for 15-20 minutes.
  • Preheat the oven to 190°C, roll out the dough onto a lightly floured surface.
  • Wrap the pastry around a rolling pin, then unroll it carefully over the pan you are going to use for cooking your tart, press it firmly into the pan, trim off any excess and lightly prick the base with a fork.
  • Cover the pastry with greaseproof paper and half fill the pan with pastry weights or dried beans and blind bake for 12 minutes, or until the pastry is lightly browned; OR follow the directions given in a particular recipe. This pastry is used in my recently posted Onion and Olive Tart Recipe #140798, where there is NO pre-cooking of the pastry. The pastry is simply chilled before the filling is added.

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Reviews

  1. Made this to use in foodtvfan's Caramelized Pear Tart, & it's really a wonderful, easy-to-make crust recipe! Definitely something I'll be keeping around! Thanks for sharing it!
     
  2. Perfect. I omitted the sugar and vanilla and used this for an Aussie Meat Pie.
     
  3. This is the best sweet pastry! Easy to make,handles beautifully,and is light'n'crispy to eat,neither doughy nor crumbly. I have christened it "Perfect Pastry".Hope you don't mind! ...Lisalu62
     
  4. really nice pie crust. dee
     
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RECIPE SUBMITTED BY

July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
 
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