Shortbread pastry. How to make Shortbread Pastry
User Reviews
4.0
3 reviews
Good
-
Prep Time
30 mins
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Cook Time
30 mins
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Servings
10 serves
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Course
Dessert
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Cuisine
International
Shortbread pastry. How to make Shortbread Pastry
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This is one my most secret recipes. I have used it for about 20 years to rave reviews. Now it's your turn to make it.
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Ingredients
- 150 gm butter softened (5.30 oz)
- 80 gm icing sugar powdered sugar (2.80oz)
- 100 gm eggs approximately 2 (3.5 oz)
- 50 gm almond meal almond flour (1.75 oz)
- 250 gm flour plain (8.80oz)
Instructions
- You'll need a tart case with a removable bottom. The size could be 23 cm and up to 28 cm (9 to 12 inches). Set the oven to 180C / 350 F
- Beat the softened butter and icing sugar together until light and fluffy, using the paddle attachment of your mixer
- Add the eggs and the almond meal and just mix together till combined,
- Add the rest of the flour to the mixture, and mix again just until it comes together. Pour the mixture onto the bench and gently work together or just press into a nice disc with your hands. The pastry is quite sticky, remove excess by rubbing your hands in some extra flour and adding back into the pastry mix. Wrap and chill for 1/2 an hour up to 24 hours if you prefer. Just remember the pastry needs to chill till very firm if not hard so it is easier to roll out.
- When you are ready to make your tart, take the pastry from the fridge, it will be quite firm. Leave it out of the fridge for 5- 10 minutes before rolling. You can also roll this pastry between two pieces of baking paper. If you prefer. (I like a very thin crust.) Lift into the tin, pushing into the bottom of the tin and the corners. Put back into the fridge or freezer, till firm ( 15- 20 minutes).
- Bake the case blind. this means laying paper over the chilled tart case and filling it with beans or rice or baking weights (like I have). Why? The weights keep the pastry from rising in the tin and causing an uneven surface. you could always prick the base with a fork but then you would not be able to add an liquid ingredients without them escaping out of thise hole. For example, if you wanted to make a custard tart the eggs would seep through the holes.
- Put the tart case filled with the weights into the oven and bake for around 15 minutes. Depending on your oven the bottom should be cooked but very pale.
- The next step is to take out the paper and put the case back into the oven until it is golden and cooked through. Why? This will ensure you have an amazing crunchy beautiful case that will not get soggy when you add a filling. It is perfectly fine to bake it again with the filling in it. It will not overcook or burn
- The tart case is now ready to use. For some great fillings follow the links above.
Notes
- When rolling out and working with pastry it is best to keep flour on surfaces and on hands to a minimum. Each addition of flour throws out the balance of your finished pastry
- If you are a chronic flourer than be a little more light handed for a bertter result
- This pastry will freeze well once it is made. Instead of popping into the fridge to firm up put it into the freezer where it will last for up to 2 months
- The case can also be made and baked and once cooled kept in an airtight container in the fridge for 2 days.
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Overall Rating
4.0
3 reviews
Good
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