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Sweet Shortcrust Pastry
Pâté Brisée
Preparation info
- Makes
1
quantity - Difficulty
Medium
Appears in
By Paul Allam and David McGuinness
Published 2009
The following recipe for sweet shortcrust pastry will leave you with a slightly uneven edge around the rim of the tin when you line it, resulting in a tart that looks rustic and homemade, which is what we aim for at Bourke Street Bakery. If you are looking for a perfectly even effect, this is not the correct recipe to use. The fact that this dough has water in it means it will shrink as the water evaporates during baking; the following method is to help counteract this shrinkage. If you are
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Great recipe that creates shortcrust that is easy to work with. I admit I skipped the smearing step and simply added the vinegar mixture to the dough at the end (I used a stand mixer). The amount of water given in the recipe is perfect. I followed the rest of the recipe exactly, and had very little shrinkage maybe in one or two small tarts. This will be my go-to sweet shortcrust from now on.
Great to have a reliable recipe for a sweet shortcrust pastry, I agree!