Mastering pastry-making can open a whole repertoire of delectable dishes.
Shortcrust pastry is the most basic of all pastries. It is versatile, being used to make both sweet and savoury dishes. It is used to make pies, tarts and quiches.
It can be made by hand or in a food processor, and if you are making large quantities, it can even be made in a large mixer.
The secret with all pastry-making is to have your ingredients as cold as possible. Work quickly when preparing the dough and handle it as lightly as possible.
If the dough is over-worked the gluten becomes too developed, resulting in a pastry that is hard and chewy rather than short and light.
The rule of thumb for shortcrust pastry measurements are half the weight in butter to flour. An egg can be included in the liquid or just water can be used. Adding an egg enriches the pastry and gives it a better colour.
Take care when adding the liquid – if too much is added, on baking the liquid evaporates causing the pastry to shrink and develop a tough texture.
Butter is the best fat to use for making pastry as margarine contains larger quantities of water and butter also has a better taste. Never use low-fat spreads to make pastry.
Shortcrust pastry freezes well, so keep it on hand to use at a moment’s notice. Baked pastry cases also freeze well and can be filled and baked from frozen.
SHORTCRUST PASTRY
500ml ( 300g) cake flour
2ml salt
150g chilled butter, cubed
1 egg, beaten
10ml lemon juice
30-40ml ice water
To make a sweet shortcrust pastry, add 45ml castor sugar after rubbing in the butter.
(See pictures of the steps in the gallery above)
Step 1: Collect all the ingredients.
Step 2: Combine the flour and salt in a bowl. Add the butter.
Step 3: Using a pastry blender or your fingertips, rub the butter into the flour.
Step 4: Do this until the mixture resembles breadcrumbs.
Step 5: Combine the egg, lemon juice and water and add to flour.
Step 6: Use a round-bladed knife to cut the liquid into the flour. Mix until the dough comes together to form a rough ball.
Step 7: Turn onto a floured surface and knead gently until smooth. Wrap in clingwrap and refrigerate for 30 minutes.
Step 8: Roll the dough out on a lightly floured surface.
Step 9: Lightly drape the dough around the rolling pin. Lift it up over the tin and drop it in place.
Step 10: Gently press the dough into the tin until it fits snugly. Take care not to stretch the dough to fit the tin.
Step 11: Press the rolling pin over the tin to neatly trim the edges. Peel away excess pastry.
Step 12: Lightly prick the base of the pastry. Chill for 30 minutes.
Step 13: Cover the pastry with a piece of non-stick baking paper. Fill with dried beans or ceramic baking beans.
Step 14: Bake at 180°C for 10-12 minutes until pale golden brown. Remove the paper and the beans and return to the oven for another 5-10 minutes to dry out the base.
WHITE CHOCOLATE RASPBERRY TART
200g white chocolate, roughly chopped
250ml cream
2 eggs, beaten
1 vanilla pod, split and seeds removed
22cm pre-baked pastry case
2 punnets of raspberries
sifted icing sugar
1 Combine the chocolate and cream in a bowl and microwave on 50 percent power for 2-3 minutes. Remove and stir until smooth. Allow to cool.
2 Mix in the eggs and vanilla seeds.
3 Pour the mixture into the pastry case. Bake at 160°C for 15-20 minutes until set.
4 Remove and cool completely. Refrigerate until chilled.
5 Arrange the raspberries on top of the tart and sift with icing sugar.
SPINACH TART
Makes 2x20cm tarts
250g cream cheese
5 eggs
250ml cream
45ml ready-made pesto
1 bunch of spring onions, chopped
250ml grated cheddar cheese
125ml grated Parmesan cheese
400g spinach, cooked and chopped
salt and pepper
freshly grated nutmeg
2x20cm pre-baked pastry cases
1 Beat together the cream cheese, eggs and cream until smooth.
2 Stir in the pesto, spring onions, cheeses and spinach.
3 Season well with salt, pepper and a good grating of nutmeg.
4 Pour the mixture into the two prebaked pastry cases and bake at 180°C for 25-30 minutes until golden brown and puffed.
5 Remove and cool for 10 minutes in the tin before placing on a serving plate.
Angela Day, The Star
Pictures: Independent Media