This basic recipe for shortcrust pastry can be used for savoury tart bases or pies.
Savoury Shortcrust Pastry
Description
Makes enough pastry for 2 pie crusts.
Ingredients
Instructions
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Place flour, butter and salt in a Thermomix or food processor bowl and blend until mixture resembles fine breadcrumbs.
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Continue blending while slowly pouring in the egg mixture, until the dough starts to come together.
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Remove the dough and incorporate any loose flour. Pat the dough into a ball and cover with plastic wrap. Refrigerate for at least 30 minutes, then use pastry as desired.
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If using to line a tart tin, roll out on a floured surface until desired shape. Roll and drape over the rolling pin and lift into place in the prepared pan, cutting edges to fit. Line inside with baking paper and pastry weights, then bake in a moderate oven until cooked.
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Note
Uncooked pastry freezes well. You can freeze in rolled squares or in a ball, then allow to thaw before rolling out for use. Alternatively, freeze the baked tart shell until ready to fill.
What temperature do I blind bake the tart shell for and how long?
The recipe indicates a moderate oven so this would be around 180°C/350°F fan oven. I usually give it 10 minutes, then remove the paper and weights and give it another 10 minutes or until you see no raw patches of pastry. This is for a shell that is going to be rebaked with a quiche type filling. If you wanted a crisp golden fully baked tart shell, increase the timing to 15 minutes with baking paper and weights then around another 10-15 minutes more without. If I am doing mini quiches or individual tarts, I wouldn’t usually par-bake.