Learn how to make a perfect buttery, flaky shortcrust pastry from scratch using this in-depth tutorial and video. It’s ...

To prepare the shortcrust pastry, put in the mixer equipped with blades the flour (1), the cold butter in pieces from the ...

All turned out delicious and I learned a huge amount, but it was his advice on making shortcrust pastry that really opened my eyes – and will hopefully save me from ever making anything tough or ...

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 ...

Wrap the pastry dough in baking parchment and place into the fridge to firm up for about two hours. Heat the oven to 180˚C/ gas mark 4. Grease and flour a loose base tart tin. I use one that is ...

There is an old cooks' saying that people with cold hands are good at making pastry. Shortcrust, puff pastry and their relatives need to be kept cool for best results. This means chilling the ...

First make the shortcrust pastry. Sieve the flour and salt into a bowl, cut the butter into cubes and rub into the flour with the fingertips. Keep everything as cool as possible; if the fat is ...

This pastry is much easier to roll out, and acts almost like the real thing. You may get a little cracking, but hardly any. You can line flans and tarts now using the normal way of rolling out pastry.