I am the laziest of cooks.
If there’s an easier way to do something, I will figure it out; if there’s a shortcut, I will find it.
As long as it’s no compromise on flavours, that is.
And when it comes to tarts and quiches and that sort of thing, Jus-Rol is absolutely not the one.
As this country (or at least, my teeny-tiny local supermarkets) doesn’t seem to have reach the ready-made full-butter pastry stage yet, so I’ve had to come to terms with making my own shortcrust pastry.
The good news is: it’s very easy to do it yourself, takes just a few minutes, requires no weird/unusual/I’ll-have-to-run-to-the-shop-for-this ingredients and results in the most delicious, buttery and crumbly shortcrust pastry I’ve ever had.
- 200g plain flour
- 100g butter (I use salted butter)
- 1 (medium) free-range egg
- Place all the ingredients into a large bowl.
- Mix roughly with a fork until barely combined.
- Pour the content of the bowl onto a large, clean surface and knead lightly until smooth.
- Wrap in greaseproof paper and leave in the fridge to cool for 20 or so minutes before rolling the pastry out and using according to whatever recipe you're using the pastry in.
I find that best results are achieved when you blind-bake the pastry for about 5min at 150°C before filling it.
What to make with your homemade shortcrust pastry
Provencal Tomato Tart (V)