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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.