Shortcrust pastry or Brisée
Every single chef worth his or her salt will provide a recipe for perfect pastry. I have tried about 50 different recipes and methods, and whilst the ratio of
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.loveandcook.co.uk.
Cooking tools:
- Food processor
- Tart pan
- Pie weights
- Rolling pin
- Mixing bowl
- Baking sheet
- Parchment paper
- Plastic wrap
- Aluminum foil
- Fork
- Chef's knife
- Oven
- Refrigerator
- Freezer
- Zip-top bag
Ingredients
- 185 g unsalted butter (chilled)
- 250 g plain or all-purpose flour
- 1 egg yolk (beaten)
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 150 unsalted butter (chilled)
- 300 g plain or all-purpose flour
- 60-75 g water (chilled )
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