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Rich Shortcrust Pastry Recipe

Rich Shortcrust Pastry Recipe

This is used for sweet tarts and flans as it is richer than ordinary shortcrust pastry (basic pie crust). It is usually baked at 200C/400F/gas mark 6.

Ingredients: Makes 350 g / 12 oz

150g/5 oz plain (all-purpose) flour
A pinch of salt
75 g/3 oz unsalted (sweet) butter or margarine
1 egg yolk
10 ml/2 tsp caster (superfine) sugar

45-60 ml/34 tbsp cold water


Mix together the flour and salt in a bowl, then rub in the butter or margarine until the mixture resembles breadcrumbs. Beat together the egg yolk, sugar and 10 ml/2 tsp of the water in a small bowl, then stir into the flour with a round-bladed knife, adding enough extra water to make a soft dough. Press into a ball, turn on to a lightly floured surface and knead gently until smooth. Wrap in clingfilm (plastic wrap) and chill for 30 minutes before use.

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