Ingredients for Delicate Shortcrust Pastry
- 2 1/2 cups all-purpose flour
- Cornstarch
- 1/2 teaspoon salt
- Unsalted Butter
- Cream Of Tartar
- Cold Water
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How to Make Delicate Shortcrust Pastry
- In a large bowl, whisk together the flour, cornstarch, and salt. If using, add the cardamom seeds.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in the ice water, a tablespoon at a time, until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap in plastic wrap and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to your desired thickness. For tartlets, roll thinly. For a quiche, roll to about 1/4 inch thickness.
- Transfer the dough to your tart tins or pie dish. Trim and crimp the edges.
- Optional: Prick the bottom of the pastry with a fork to prevent bubbling.
- Optional: Blind bake the pastry for 15-20 minutes in a preheated oven at 375°F (190°C). Line with parchment paper and fill with pie weights or dried beans to prevent shrinking.
- Remove the weights and parchment paper. If not blind baking, proceed directly to the next step.
- Add your desired sweet or savory filling. (For sweet fillings, consider adding 1/2 cup superfine sugar and increasing the water slightly if needed.)
- Bake according to the filling's instructions. Tartlets typically bake for 25 minutes, while a large quiche may require 50-60 minutes. Adjust baking time as needed.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
0g
Fat
47g
Carbs
6g
