HOW TO PREPARE
Shortcrust pastry was originally just flour, fat (usually lard), water and a pinch of salt and that was it. This recipe is an upgraded version using butter, egg and possibly milk, making it quite rich.
Shortcrust pastry has a lightness to it and what is called a shortness - the amount it will 'crumb' when you cook it.
Put all your ingredients in the fridge so they're cold before you start (including the flour).
Serves any number. Cooking time is short.
INGREDIENTS
8 oz plain flour
5 oz cold unsalted butter
Pinch salt
Pinch caster sugar
1 egg
1 tbsp cold milk
Recipe continues
METHOD
Sieve the flour into a bowl, getting air into it and the lumps out. Rub in the butter until it resembles breadcrumbs or sand. Take your time as it's well worth the effort to get the butter evenly distributed. If you use a machine for this step put the machine in the fridge before you start as well.
Next add a pinch of salt, a little sugar and egg and pull it together gently with your hands to make a lump of dough that comes away cleanly from the sides of the bowl. You don't need to knead it like you would for bread. If you think the pastry isn't soft enough you can add a little milk gradually till you're happy with the consistency. If it's too soft just add a little more flour. Wrap the dough in clingfilm and refrigerate for about an hour.
Take it out of the fridge and quickly roll it out on a floured surface (don't let it get too warm). Lift it into a flan case and allow it to fit in to the case. Don't trim the excess, prick it and bake it blind in the oven for about 20 minutes. Once it's cooked trim the excess.
A simple serving idea is to fill the case with fresh cream with strawberries on top covered with some strawberry jam.
Butter rubbed into the flour
Cooked pastry case
Strawberry cream tart
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