If you're thinking of improving your baking, have a go at this easy recipe for shortcrust pastry - the starting point for perfect tarts
Ingredients
- 200g plain flour, plus extra to dust
- Pinch of salt
- 100g unsalted butter, chilled and cubed
Method
- 1. Sift the flour and salt into a bowl and stir in the butter. Using your fingertips, rub in the butter until it resembles fine crumbs.
- 2. Sprinkle with 2 tablespoons cold water, then stir with a knife until it clumps together – add a little more water if it’s dry.
- 3. Bring the mixture together to a rough ball. Tip out onto a lightly floured surface and knead very briefly until you have a smooth, firm dough – do not overwork as you’ll end up with tough pastry!
- 4. Wrap in cling film and pop in the fridge for 30 minutes – this relaxes the gluten in the flour and stops it shrinking during cooking.