Here are the Best Shortcrust Pastry Recipes for pies, tarts, and quiches. Whether you prefer homemade or ready-made pastry, we’ve got you covered. Plus, we’ll share a fantastic recipe to make your own shortcrust pastry from scratch. Achieve perfectly burnished pastry lids with our expert tips for egg washing.
Gooseberry and white chocolate frangipane tart
Indulge in the mouthwatering combination of gooseberries and white chocolate with this delightful tart. While it may not be traditional, the roasted white chocolate perfectly complements the plump, honey-glazed gooseberries. The frangipane filling serves as an excellent base for various fruity flavors, especially the tartness of seasonal gooseberries. If you enjoy this recipe, you’ll definitely love our gooseberry cobbler too.
Recipe for the Pastry
For the pastry, combine 160g of plain flour, a pinch of table salt, and 80g of chilled, chopped unsalted butter in a food processor. Pulse until you achieve a sandy texture. Add a medium free-range egg and pulse again until the mixture forms a dough. If needed, add a splash of ice-cold water. Transfer the dough to a clean surface and shape it into a ball without overworking it. Flatten the ball into a disc, cover it, and let it rest in the fridge for an hour.
Grease and flour a 23cm fluted tart tin with a removable base. Roll out the pastry until it’s 3-4mm thick and transfer it to the tart case, leaving a slight overhang. Pinhole the base with a fork and refrigerate for 30 minutes. Preheat the oven to 160ºC fan/gas 4. Line the pastry tart with foil, molding it to fit the tin, and fill it with baking beans or raw rice. Bake for 15 minutes, then remove the beans/rice and foil and bake for another 5 minutes. Afterward, trim off the excess pastry with a serrated knife.
Preparing the Filling
Meanwhile, prepare the filling. Beat 125g of softened unsalted butter and 125g of soft light brown sugar until light and creamy. Whisk in a medium free-range egg, followed by 125g of ground almonds and ½ tsp of vanilla extract. In a small pan, simmer 200g of gooseberries with 30g of runny honey until slightly reduced and coated. Let them cool.
Pour the frangipane filling into the tart case. Strain the gooseberries and evenly distribute them over the filling. Save the strained honey to brush over the finished tart for a glossy shine. Roughly chop 20g of white chocolate and sprinkle it over the tart, reserving smaller pieces and shavings for garnish. Bake for 35-40 minutes, brush with the honey glaze, and allow it to cool for 10 minutes before slicing. Enjoy this gooseberry and white chocolate frangipane tart at room temperature or warm. Store any leftovers in the fridge and consume within two days.
Summer vegetable and feta galette
Celebrate the flavors of late spring and early summer with this versatile galette. Packed with seasonal green vegetables, feta cheese, soft herbs, and a hint of lemon zest, this galette is both visually appealing and delicious. It’s a perfect choice for a vegetarian main course at a dinner party or any time you want a light and flavorful meal.
In a food processor or blender, combine 75g of feta, 20g of chopped soft herbs (such as basil, parsley, and dill), and the finely grated zest of 1 lemon. Put a sliced courgette, 1 sliced red pepper, 1 sliced yellow pepper, and 1 sliced red onion in a large mixing bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat the vegetables evenly. Roll out 320g of ready-made shortcrust pastry into a rough circle on a lightly floured surface. Move the pastry to the baking sheet accompanied by the parchment paper. Spread the feta and herb mixture over the pastry, leaving a border of about 5cm.
Arrange the marinated vegetables on top of the feta mixture, layering them in an overlapping pattern. Fold the edges of the pastry over the filling, pleating as you go, to create a rustic, free-form galette. Brush the pastry edges with beaten egg for a golden finish. Bake the galette in a preheated oven at 200°C fan/gas 6 for 30-35 minutes, or until the pastry is golden and the vegetables are tender.
Once cooked, remove the galette from the oven and let it cool for a few minutes. Serve it warm and designed with additional and desired fresh herbs. This galette is delicious on its own as a main course or can be paired with a side salad for a complete meal. Enjoy the flavors of summer with this delightful vegetable and feta galette!
These shortcrust pastry recipes provide a wide range of delicious options for both sweet and savory treats. From the delightful pairing of gooseberries and white chocolate in the frangipane tart to the vibrant combination of summer vegetables and feta in the galette, these recipes offer something to please everyone’s taste buds. Whether you choose to make your own pastry from scratch or use ready-made options, detailed instructions are provided to ensure successful results. Enjoy your cooking experience!
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