Flaky Shortcrust Pastry

Name: Flaky Shortcrust Pastry
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2 tart crusts
Ingredients: 2 cups (300 g) unbleached all-purpose flour; 1/2 tsp salt; 1 cup (225 g) cold unsalted butter, thinly sliced; 2/3 cup (150 ml) ice water

(0)

Rate this recipe

Preparation 20 min
Cooking 45 min
Servings 1
Makes 2 tart crusts
Freezes Yes

Halfway between shortcrust and puff pastry, the texture of this recipe channels buttery croissant. For perfectly flaky results to enjoy with a cup of hot tea, take your time and be gentle with the dough.

Featured in RICARDO Magazine FALL 2017 (p. 93)

Végétarien
Sans noix
Sans oeufs

Ingredients

- 2 cups (300 g) unbleached all-purpose flour
- 1/2 tsp salt
- 1 cup (225 g) cold unsalted butter, thinly sliced
- 2/3 cup (150 ml) ice water

Preparation

- In a bowl, whisk together the flour and salt. Add the butter and rub between your fingertips, incorporating the mixture as you work, until the butter forms flaky pieces. Gradually add the water and combine until just moistened. Pieces of butter will remain and the dough will be soft and sticky.
- On a lightly floured surface, roll out the dough into an 8 x 13-inch (20 x 33 cm) rectangle. Brush off any excess flour. Fold the dough into thirds widthwise, then fold in half to create a square. Cover in plastic wrap and refrigerate for 45 minutes or until firm.
- Cut the dough in half. Cover each piece in plastic wrap. The dough will keep for 2 days in the refrigerator or 1 month in the freezer.

Flaky Shortcrust Pastry

Categories

Ingredients

Preparation

Personal Note