bluemoon downunder's Note:
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 Onion and Olive Tart 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.
My Private Note
Units: US | Metric
- 1Place 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.
- 2Continue processing until the mixture comes together, adding 1-2 tablespoons iced water (a bit at a time) if necessary.
- 3Turn the dough out onto a work surface and knead lightly to form a ball, wrap in plastic wrap and chill for 15-20 minutes.
- 4Preheat the oven to 190°C, roll out the dough onto a lightly floured surface.
- 5Wrap 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.
- 6Cover 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 Onion and Olive Tart, where there is NO pre-cooking of the pastry. The pastry is simply chilled before the filling is added.
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Nutritional Facts for Rich Shortcrust Pastry
Serving Size: 1 (369 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1644.2
- Calories from Fat 783
- Total Fat 87.0 g
- Saturated Fat 53.1 g
- Cholesterol 381.0 mg
- Sodium 178.1 mg
- Total Carbohydrate 193.7 g
- Dietary Fiber 5.0 g
- Sugars 50.6 g
- Protein 22.6 g