Rub the cold butter ... the pastry over the tin and nudge it into place. Do not stretch the pastry. Place it into the fridge for at least ten minutes to firm up again. Prick the base all over ...

Basics of shortcrust pastry To make the perfect shortcrust pastry, we only need butter, flour, and sugar. With this, we can create the ideal base for all kinds of cakes, tarts, and other ...

To prepare the butter-free shortcrust pastry, first place the whole eggs ... (7), and the baking powder (8); knead by hand to ...

It’s amazing that a whole myriad of pastry varieties – from crumbly, melt in-the-mouth shortcrust to glassy, flaky puff, to ethereally light choux – are all created using butter, flour and ...

It’s important the pastry stays cold all the way through the process, so the butter only melts once ... puff we need to develop some. Handling shortcrust pastry too much or adding too much ...

To round off our week of school dinner classics, Donal's serving up a buttery, crisp shortcrust ... the pastry, preheat the oven to 180°C/160°C fan/gas mark 4. 2. In a bowl, rub the butter ...

1 Sweet shortcrust pastry Add the flour, butter, castor sugar and salt to the bowl of a food ... Lower the heat and poach for about 20 minutes until the pears are cooked all the way through, but not ...