What are the types of shortcrust pastry?

What are the types of shortcrust pastry?

Special Shortcrust Pastries

• Pâte à foncer – It’s a French shortcrust wherein, it uses egg and a small amount of sugar on the flour to enrich the dough.
• Pâte brisée – It is similar to pâte à foncer.
• Pâte sucrée (Sweet Shortcrust Pastry) – It includes sugar and egg yolks, which produce a rich sweet flavor.

What foods are made from shortcrust pastry?

Shortcrust pastry recipes

• Fig, raspberry & cardamom pie. 1 rating.
• Plum & marzipan pie. 7 ratings.
• BLT tart. 16 ratings.
• Apple pie. 16 ratings.
• Caribbean beef patties. 26 ratings.
• Rustic strawberry tart. 7 ratings.
• Chicken & leek pot pies. 48 ratings.
• Creamy leek, potato & ham pie. 4 ratings.

Why is it called shortcrust?

Traditionally, the jam tart has been made with shortcrust pastry – “short” because it comes apart into small, “short” irregular particles.

What means shortcrust pastry?

/ (ˈʃɔːtˌkrʌst) / noun. a basic type of pastry that is made with half the quantity of fat to flour, and has a crisp but crumbly textureAlso called: short pastry.

What are the two methods used to make shortcrust pastry?

Mixing Methods for Shortcrust Pastry

• Classic Method.
• Creaming Method (Sablée)
• Whipped Method.

What are the characteristics of shortcrust pastry?

Shortcrust has a slightly biscuity, crumbly texture that is resistant to soaking up fluids so is perfect for quiches, tarts, samosas and other savoury delights with wet fillings or those that are not being served immediately. It is surprisingly sturdy when removed from its tin.

How do you use store bought shortcrust pastry?

Preparation and Usage

1. Take out of the fridge and remove from the carton approximately 45 minutes before use.
2. Remove from plastic wrap and unroll the pastry sheet.
3. Bake in preheated oven at 200°C (180°C for fan assisted ovens)/Gas Mark 6, or at the temperature required in your recipe.

What temperature do you cook shortcrust pastry?

Heat oven to 200C/180C fan/gas 6. Fill the pastry case with a round of baking paper and add baking beans (see tip) to weigh it down. Bake for 15 mins, then carefully remove the paper and beans and cook the pastry for 5 mins more (this is called baking blind).

What is another name for shortcrust pastry?

The definition of shortcrust pastry in the dictionary is a basic type of pastry that is made with half the quantity of fat to flour, and has a crisp but crumbly texture Also called: short pastry.

What kind of pastry do you use for shortcrust?

Pâte sucrée is a sweet (or rich) shortcrust pastry that adds sugar and egg to the mix, creating more of a cookie-like texture in the finished pie. The third kind of pastry is pâte sablée (sandy pastry). This version adds more butter and sugar, resulting in a very crumbly crust.

What’s the best way to make shortcrust by hand?

Handmade Method Gather the ingredients. ​ Place the flour, butter, and salt into a large, clean bowl. The Spruce Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. The Spruce Add the water to the mixture.

Why is the fat suspended in shortcrust pastry?

During the process of creating shortcrust pastry, every effort is made to keep the dough light, to keep the fat suspended homogenously throughout the dough, and to prevent the development of long gluten strands that might make the pastry chewy or tough.

Which is a hazard of overworking shortcrust pastry?

Overworking the dough is also a hazard. Overworking elongates the gluten strands, creating a product that is tough, rather than light and crumbly or flaky. ^ “Shortcrust pastry”. BBC Food. Retrieved 7 June 2017. ^ a b Roux, Michel (2010) [First published 2008]. “Shortcrust pastries”. Pastry. London: Quadrille Publishing. pp. 20–23.

Pâte sucrée is a sweet (or rich) shortcrust pastry that adds sugar and egg to the mix, creating more of a cookie-like texture in the finished pie. The third kind of pastry is pâte sablée (sandy pastry). This version adds more butter and sugar, resulting in a very crumbly crust.

Handmade Method Gather the ingredients. ​ Place the flour, butter, and salt into a large, clean bowl. The Spruce Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm. The Spruce Add the water to the mixture.

During the process of creating shortcrust pastry, every effort is made to keep the dough light, to keep the fat suspended homogenously throughout the dough, and to prevent the development of long gluten strands that might make the pastry chewy or tough.

What is the ratio of butter to sugar in shortcrust pastry?

Let’s now have a look together at the specific features that distinguish each type of shortcrust pastry. Type of pastry with optimal balance for making tarts, pies and biscuits. The butter to sugar ratio is 1:1, and they’re half the flour weight respectively; it is recommended for blind baking and for jam tarts.