How to Make Perfect Shortcrust Pastry (Sweet or Savoury!) скачать в хорошем качестве

How to Make Perfect Shortcrust Pastry (Sweet or Savoury!)

This is my go to pastry recipe; simple, buttery, and beautifully short, perfect for all your shortcrust pastry needs! It’s made entirely by hand, just the way my grandma taught me and best of all, it doesn’t shrink in the oven!!! So there’s no need for baking beans when blind baking! Whether you're new to pastry or just want a reliable no fuss recipe that really works, this one’s for you. I’ve included both sweet and savoury variations, making it a versatile base for everything from banoffee pie to a hearty quiche. In this video I'll also show how to line and pre-bake a tart case, but you can use this pastry in anyway that your recipe calls for. I'm also posting my full written recipes onto Substack! I would absolutely LOVE your support over there too! It means the WORLD to me ❤️ https://annamarieeatss.substack.com/ INGREDIENTS SHORTCRUST PASTRY (SWEET) 300g plain flour 50g icing sugar 150g cold butter 1/2tsp salt 8-10 tbsp cold water (I pop an ice cube in mine to make it SUPER cold) SHORTCRUST PASTRY (SAVOURY) 300g plain flour 150g cold butter 1/2tsp salt 8-10 tbsp cold water (I pop an ice cube in mine to make it SUPER cold) EXTRA NOTES: Oven temperature: 200°C (fan bake) make sure your oven is pre-heated properly, if your oven isn't hot enough your pastry WILL shrink! I used a 25cm tart tin. MY TOP TIPS FOR PERFECT PASTRY: 1. Keep your butter cold! Cold butter is key to lovely short pastry. If it starts to feel soft or melty, pop everything into the fridge or freezer for a few minutes. Have a cup of tea, then carry on. 2. Do NOT knead your dough! Overworking the dough develops the gluten, which leads to tough, rubbery pastry that shrinks. Just press it together enough to fully combine it 3. Let it rest! As tempting as it is to rush ahead, resting the dough (especially in the freezer before baking) is essential to avoid shrinkage. 4. Bake in a hot oven! If your oven isn't hot enough, the butter will melt before the pastry cooks, causing the sides to collapse. Always make sure your oven is fully preheated to 200°C on fan bake. 5. Practice makes perfect! Once you've made this pastry a few times, it becomes second nature. You’ve got this, I believe in you! 📸 Instagram:   / annamarieeats   👩‍🍳 Substack: https://annamarieeatss.substack.com/ ☎️ Work with me: https://www.peopleofinfluence.co.nz/t... 🌈My kids cooking channel:    / @kiwikidsinthekitchen