What is an example for shortcrust pastry?

Shortcrust Pastry: A Classic Tart Shell

Ingredients:

* 1 1/2 cups (190g) all-purpose flour

* 1/2 teaspoon salt

* 1/2 cup (115g) unsalted butter, chilled and diced

* 1/4 cup (60ml) ice water

Instructions:

1. Combine dry ingredients: Whisk flour and salt together in a large bowl.

2. Cut in the butter: Add chilled butter cubes to the flour mixture and use a pastry blender, fork, or your fingertips to cut the butter into the flour until it resembles coarse crumbs.

3. Add water gradually: Add ice water 1 tablespoon at a time, mixing with a fork until the dough just comes together. Do not overmix.

4. Form a disc: Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

5. Roll out the dough: On a lightly floured surface, roll out the dough to a 1/8-inch thickness.

6. Transfer to tart pan: Gently transfer the dough to a tart pan (9-inch or similar) and press it evenly into the bottom and sides. Trim any excess dough.

7. Prick the base: Prick the bottom of the crust with a fork to prevent air bubbles from forming.

8. Blind bake: Bake the tart shell in a preheated oven at 375°F (190°C) for 15-20 minutes, or until lightly golden.

9. Fill and bake: After blind baking, fill the shell with your desired filling (e.g., fruit, custard, savory filling) and bake according to the recipe instructions.

Tips:

* Use chilled ingredients: Cold butter and water help to create a flaky texture.

* Don't overwork the dough: Overworking the dough will develop gluten, resulting in a tough crust.

* Blind bake for a crisp crust: Blind baking helps to prevent a soggy crust.

* Use a tart pan with a removable bottom: This makes it easier to remove the tart from the pan.

Variations:

* Sweet shortcrust: For sweet tarts, add 1 tablespoon of sugar to the dough.

* Savory shortcrust: For savory tarts, omit the sugar and add herbs or spices to the dough.

Enjoy your homemade shortcrust pastry!