MASTERCLASS 1
Making pastry from scratch couldn’t be simpler. Just three ingredients, a bowl, a sieve, clingfilm and some elbow grease and you’ll have home-made shortcrust in no time. You can also make the pastry up to 3 days ahead and keep it wrapped in clingfilm in the fridge. Just take it out of the fridge 10 mins before rolling out.
Makes 400g Prep time 1 hr, plus 2-3 hrs chilling
• 250g plain flour
• 140g butter, chilled
• 2 medium free-range egg yolks
Per 100g 490kcals, 30.5g fat (18.1g saturated), 7.5g protein, 45.4g carbs (0.5g sugars), 0.61g salt, 2.3g fibre
1 Sieve the flour into a bowl and add a pinch of salt. Cut the butter into small cubes.
2 Add the butter to the flour and rub everything together with your fingertips until the mixture resembles breadcrumbs.
3 Add the egg yolks and 3-4 tbsp cold water. Mix it in with your hands, squeezing the crumbs together with your fingers. The dough should be soft but not sticky.
4 Turn the dough onto a sheet of baking paper and shape it into a ball.
5 Wrap the pastry in clingfilm and chill it for 20 mins before rolling. If you haven’t got the time, just roll it as suggested in the recipes and chill for about 15 mins before cooking. This makes the shortcrust pastry light in texture.
HOW TO LINE A BAKING TIN
Always chill the pastry before rolling and turn it every couple of rolls to ensure you get a rough circle
1 Roll out the pastry on a surface dusted with flour until 3mm thick. Use the tart tin to measure the pastry, allowing extra all the way round. Carefully roll the pastry around the rolling pin.
2 Unroll the pastry over the tin, then lift up the edges and ease it into position, taking care not to cut or break the pastry on the sides. Carefully smooth the base flat with the palms of your hands.
3 Break off a piece of the overhanging pastry and squeeze into a small ball. Dip it lightly in flour, then use it to press the pastry into the edges of the tin, re-dusting the ball in flour if it starts to stick.
4 When the tin is lined, roll the rolling pin over the top to trim off the excess pastry. Gently press the pastry against the sides of the tin again, then pop into the fridge (20-30 mins) or freezer (5 mins) until completely firm.
5 Line with baking paper (scrunch it up first), and fill to the top with baking beans. Bake as per the recipe.
Always remember to...
