Label
All
0
Clear all filters

Baked Shortcrust Pastry Tart Crust

Essential Technique

Rate this recipe

Preparation info
  • Makes about 675 g of dough, enough for

    two

    25 cm tart crusts
    • Difficulty

      Medium

Appears in
Bake!: Essential Techniques for Perfect Baking

By Nick Malgieri

Published 2010

  • About

I like to include some ground almonds in this dough for extra flavour and texture, but you may omit them. Since the almonds don’t absorb any liquid, the dough will work exactly the same way with or without them; no need to make adjustments. This recipe makes enough for two crusts as do all the other pastry dough recipes, but the instructions in steps 4 to 12 are for rolling and baking a single crust from half the dough.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title