Shortcrust pastry

Shortcrust pastry

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
160g flour
25g icing sugar
50g unsalted butter, coarsely chopped into small pieces
sea salt
1 vanilla bean
1 egg
3 tablespoons milk

Method

  1. Line a tray with baking paper.
  2. Combine the flour, sugar, butter and salt in a mixing bowl.
  3. Cut the vanilla bean lengthways, and scrape the seeds into the bowl using the tip of the knife.
  4. Add the egg and milk, and roughly combine using your hands.
  5. Tip onto a floured work surface and knead the dough until it is smooth and forms a ball. Add a little flour if the dough sticks.
  6. Roll the dough and cut into four 12 cm × 15 cm rectangles. Place onto the prepared tray, prick with a fork and then chill for 30 minutes.
  7. Preheat oven to 180°C. Bake for 20 minutes, or until lightly golden.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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