Save to your scrapbook
Basic Shortcrust Pastry
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Making your own light, crumbly pastry is as easy as pie, writes Eva King. You can master the art of tarts if you just keep your cool and follow these simple instructions. This method describes how to prepare a tart case before adding a filling, but you could also use this pastry for pies and pasties. The uncooked pastry can be refrigerated for up to 3 days, or frozen for up to a month.
Makes: enough for a 20-23cm diameter tart tin
This recipe was first published in Thu Apr 01 01:00:00 BST 2004.