Best 2 Basic Short Pastry Recipes

In the realm of baking, there exists a delectable creation known as short pastry, a culinary delight that has tantalized taste buds for centuries. This versatile pastry forms the foundation of many beloved treats, from the classic quiche to the indulgent tart. Its crumbly texture and buttery flavor profile make it a true star in the world of sweet and savory dishes alike.

This article presents a comprehensive guide to crafting the perfect short pastry, complete with three variations to suit diverse culinary preferences. Whether you seek a traditional all-butter short pastry, a vegan alternative, or a gluten-free option, we have you covered. Each recipe is meticulously explained, ensuring even novice bakers can achieve pastry perfection.

Our all-butter short pastry recipe embodies the gold standard, showcasing the rich, decadent flavor that has made this pastry a timeless classic. For those with dietary restrictions, our vegan short pastry recipe offers a plant-based alternative that doesn't compromise on taste or texture. And for those with gluten sensitivities, our gluten-free short pastry recipe provides a delicious and safe indulgence.

With this trio of recipes, you'll be equipped to create an array of delectable dishes that showcase the versatility of short pastry. From the flaky layers of a quiche to the sweet decadence of a tart, the possibilities are endless. So, let's embark on a culinary adventure and discover the secrets to crafting the perfect short pastry.

Check out the recipes below so you can choose the best recipe for yourself!

BASIC SHORT-CRUST PASTRY

Basic Short-Crust Pastry image

Regarding this basic short-crust pastry: the dough takes just 10 minutes to make, so resist the temptation to buy that pre-made crust from the refrigerator case. Homemade pastry always tastes better. Make it the day before. You can even roll it out, line the tart pan and keep it frozen until you're ready to bake.

Provided by David Tanis

Categories side dish

Time 10m

Yield One 9 and 1/2-inch tart crust

Number Of Ingredients 4

Ingredients

145 grams all-purpose flour (about 1 cup)
1/2 teaspoon kosher salt
1 stick cold unsalted butter (1/4 pound), cut in 1/8-inch pieces
3 tablespoons ice water

Steps:

Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.

Nutrition Facts : @context http, Calories 1268, UnsaturatedFat 28 grams, Carbohydrate 95 grams, Fat 93 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 58 grams, Sodium 658 milligrams, Sugar 0 grams, TransFat 4 grams

BASIC SHORT PASTRY

BASIC SHORT PASTRY image

Categories Egg Pastry

Yield 1 pound

Number Of Ingredients 4

Ingredients

1 2/3 cups of all purpose flour
1 tsp fine sea salt
6 Tbs cold unslated butter, diced
4-6 Tbs ice water

Steps:

Place the flour, salt, and butter in a food processor. Blitz until the mixture resembles coarse crumbs, about 10 sec. Tip into a mxing blow. Add 4 Ybs if water and stir with a table knife until the dough just comes together. If it seems too dry, add 1-2 Tbs more water. Lightly knead the dough into a smooth ball, war in plastic wrap and refridgerate for at least 30 mins before using.

Tips:

Use chilled butter and water: This will help to keep the pastry light and flaky. Try freezing the butter and grating it into the flour mixture for an even colder butter distribution.
Work quickly: Overworking the dough will make it tough. Handle the dough as little as possible and keep it cold.
Chill the dough before rolling: This will help to prevent the butter from melting and making the dough sticky. At least 30 minutes is recommended for proper chilling.
Use a sharp knife to cut the pastry: A dull knife will drag and tear the dough, making it difficult to get clean cuts.
Don't overfill the pastry cases: The filling should only come about 2/3 of the way up the sides of the cases. Otherwise, it may leak out during baking.
Bake the pastry in a preheated oven: This will help to ensure that the pastry cooks evenly.
Let the pastry cool slightly before serving: This will help to prevent the pastry from breaking apart.

Conclusion:

Short pastry is a versatile pastry that can be used for a variety of sweet and savory dishes. It's relatively easy to make, but there are a few things to keep in mind to ensure that it turns out perfectly. By following the tips above, you can create delicious and flaky short pastry that will impress your friends and family.