RICH SHORTCRUST

PASTRY

TECHNIQUES TO MASTER

Softening butter

Creaming butter and sugar

Light kneading

TIPS

If the pastry isn’t smooth enough, don’t hesitate to knead it for a few more turns. Any remaining visible pieces of butter will melt during baking and leave holes in the pastry.

ORGANISATION

Make the pastry 1–24 hours ahead.

MAKES 1 × 24 CM ROUND BASE OR 8 × 8 CM ROUND BASES

140 g butter, softened

100 g icing sugar

50 g egg (1 egg)

1 g fine salt

250 g plain flour

25 g almond meal

1 Cream the butter and icing sugar using a spatula.

2 Mix in the egg and the salt.

3 Add the flour and almond meal. Mix using the spatula.

4 Knead lightly by flattening the dough once or twice using the heel of your hand. Press flat, wrap in plastic wrap and refrigerate for at least 1 hour, ideally overnight.