This is a quick and simple recipe for a light and tasty pastry. It is great for savoury flans and tarts and literally takes just minutes to make. If you prefer, replace the plain flour with spelt flour, which is easier to digest. One of the oldest cultivated grains in the world, spelt is becoming more widely available. It has a naturally higher composition of vitamins, and requires a special processing method, so is more expensive than regular flour.
The best way to make this pastry is in a food processor. Pop the flour, salt and butter into the food processor and pulse it in quick bursts until the mixture starts to resemble fine breadcrumbs. Add the egg yolks and
If you are making this by hand, then put the flour, salt and butter into a bowl and rub the mixture together with your thumbs and fingers, letting the mixture fall back into the bowl. Keep doing this until the mixture resembles breadcrumbs, then add the egg yolks with
Tip the dough onto the work surface and bring it together into a ball. Wrap the ball in cling film and then gently press it down to flatten. Pop it into the fridge for 30 minutes for the mixture of stretchy proteins (gluten) in the dough to relax – this makes it much easier to roll out and also reduces the shrinkage in the oven. The pastry is now ready to use but you can keep the pastry wrapped in cling film in the fridge for up to a week. Use as required.
To make sweet chocolate shortcrust pastry, reduce the amount of flour to
© Lorraine Pascale, 2017. Images: © Myles New, 2017.