Sweet Pastry – Harry B
This is another recipe from the collection of Harry B
200g icing sugar
pinch of salt
500g plain flour
4 egg yolks
4 tablespoons of water
Sift flour and salt into the bowl of a food processor. Add butter and mix until mixture resembles breadcrumbs. Add icing sugar, then egg yolks mixed with the water. Knead and refrigerate for an hour or so.
Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. It does not puff up during baking because it usually contains no leavening agent. It is possible to make shortcrust pastry with self-rising flour, however. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. Many shortcrust pastries are prepared using vegetable shortening, a fatfood product that is solid at room temperature, the composition of which tends to create crumbly, shortcrust-style pastries and pastry crusts.
In both sweetcrust and shortcrust pastry, care must be taken to ensure that fat and flour are blended thoroughly before liquid is added. This ensures that the flour granules are adequately coated with fat and are less likely to develop gluten and may be achieved with the use of a food processor, a specialized kitchen utensil called a pastry blender, or through various alternatives, like a pair of table knives held in one hand.
Other types of pastry
- Pâte à fonceris French shortcrust pastry that includes egg. Egg and butter are worked together with a small quantity of sugar and salt before the flour is drawn into the mixture and cold water added to bind it.
- Pâte briséeis similar to pâte à foncer, but is lighter and more delicate due to an increased quantity of butter — up to three fifths the quantity of flour.
Pâte sucrée (sweetcrust pastry, sweet dough, or sweet paste) is made with the addition of sugar, which sweetens the mix and impedes the gluten strands, creating a pastry that breaks up easily in the mouth.