Sweet Shortcrust Pastry
INGREDIENTS
1 1/3 cups plain flour
¼ teaspoon sea salt
1/3 cup icing sugar
110 grams cold butter, diced
1 large egg yolk
2 teaspoons cold water
Equipment: 25cm loose-based tart tin.
METHOD
Place the flour, salt and icing sugar in a food processor and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. Add the combined egg yolk and water and pulse until it just starts to form damp crumbs.
Tip onto the bench and gently bring together with your hands. Form into a round flat disc, cover in plastic wrap and refrigerate until firm.
Roll the pastry out on a lightly floured bench and use to line the tin. Lightly prick the base with a fork and chill until firm.
Preheat the oven to 180°C fan bake.
Line the pastry with baking paper, fill with baking beans, weights or rice and bake for 20 minutes. Remove the baking paper and weights and bake a further 5-7 minutes until lightly golden. Set aside until ready to fill and cook.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!