Shortcrust Pastry and Tarts

1208 Words Feb 23rd, 2018 5 Pages
It can be sweet or savory, depending on the type of dish we want to prepare. There are several forms of this pastry, and they have different textures depending on ratio of ingredients used. No matter what sort of recipe you use, shortcrust pastry has to be worked as quickly as possible and left to rest in the refrigerator before use.
There are two methods of making shortcrust pastry:

1. Rub-in Method or Sablée Method
This method calls for rubbing sifted flour and salt into dices of cold butter with the tips of your fingers. When you get crumbly mixture without chunks of butter, add liquid ingredients and combine them quickly. With this method food processor can be used, which will speed up the process and make it easier. It is very important that you don't overwork the butter because the dough will become too fragile. However, if you underwork the butter, you will have to add more water to the dough which will harden it.
2. Creaming Method
This method requires creaming butter with sugar until light and fluffy. Then the eggs are added one by one. At the end sifted dry ingredients are folded in. the dough is left in the refrigerator to rest until firm.

Pâte Brisée (broken dough) This pastry is flaky and crunchy, and it is often used as a base for tarts and pies. It can be sweet if we use it for tarts and pies, or savory if we are making quiche or savory tarts.

Savory Pâte Brisée
Yield: 400 g…

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