Calum Franklin's Shortcrust Pastry Recipe

Ingredients

For a perfect shortcrust pastry, you will need 250g of plain flour, 125g of cold butter, a pinch of salt, 3 tablespoons of cold water, and an egg (for an egg wash).

Instructions

Start by sifting the flour and salt together into a large bowl. Cut the cold butter into small cubes and add it to the bowl. With your fingertips, rub the butter into the mixture gently until you have a crumbly texture. Make sure to not overwork it here.

Now, add the cold water gradually. Start by adding one tablespoon at a time and mix until the dough just begins to form. You may not need all of the water, so be careful not to add too much. Gently knead the dough until it forms a ball in the bowl.

Flour your work surface and rolling pin. Roll out the pastry to a thickness of about half a centimetre. Line a greased tart tin with the pastry and trim off the excess. Prick the base of the pastry with a fork a few times and place it in the fridge for approximately 30 minutes.

Preheat the oven to 200°C. Take the tart tin out of the fridge and spread a thin layer of egg wash over the top. Bake the pastry in the oven for 15 minutes or until golden brown.

Allow the pastry to cool before adding any filling or serving. Enjoy!

Nutrition

This recipe yields one 9-inch tart crust. Each serving contains approximately 300 calories, 12g of fat, 40g of carbohydrates, and 4g of protein.

Conclusion

Calum Franklin's shortcrust pastry recipe is a classic, no-fuss way to make a delicious tart. It's easy to make and requires only a few simple ingredients. Best of all, it takes just about 30 minutes from start to finish. So, if you're looking for a classic pastry recipe, this one is sure to please.