Shortcrust Pastry

Name: Shortcrust Pastry
Cuisine: Australian
Ingredients: ½ teaspoon sea salt; 240 g plain flour; 80 ml sparkling mineral water, chilled; 180 g unsalted butter, chilled and diced

Preparation info

Difficulty
Easy

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

This is the most simple and straightforward of all the pastry doughs and is very versatile. It is a more resistant pastry to use for tarts as it has the capacity to hold juicy and wet filings without leaking or becoming soggy. This pastry will yield 12 individual tart cases or 2 x 20 cm tart cases and can be made in advance and frozen.

Ingredients

240 g plain flour
½ teaspoon sea salt
180 g

Oceania
Australia
Pastry
Vegetarian

Method

Chill the bowl and blade of a food processor in the refrigerator.
Blend the flour, salt and butter in the cold food processor bowl until the mixture resembles breadcrumbs.
Pour in the mineral water with the motor running and blend until the dough forms a ball. Wrap the dough in plastic foodwrap and rest for 1 hour in the refrigerator.
Roll out