Basic Shortcrust Pastry Cases
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Basic Shortcrust Pastry Cases
Emma Gilchrist and her husband John run a gite and cookery school, Les Caulins, in Lot et Garonne. Emma has worked with great chefs in some of the best restaurants around the world and is a regular contributor to The Local Buzz.
Here she has kindly given us her recipe for Basic Shortcrust Pastry Cases.
Emma and John Gilchrist
Basic Short Crust Pastry Cases
(Makes six pastry cases)
225g Plain flour
100g Butter, diced
Pinch of salt
2-3tbs Cold Water
Sift the flour into a large bowl, add the diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Stir in a pinch of salt and then add the water and mix to a firm dough.
Knead the dough briefly and gently on a floured surface.
Wrap in cling film and chill until needed.
Roll out the pastry to 2mm thick and line six 10cm tart cases. Blind bake for 8-10 mins and allow to cool.
Roll on a lightly floured surface
