Shortcrust Pastry
Photo: Pengo, CC BY-SA 3.0
This eggless shortcrust makes a buttery, crumbly base for tarts, and it needs only ten minutes of hands-on work. Potato flour replaces part of the plain flour, which gives the dough a tender, sandy bite, while grated lemon rind adds a faint citrus note to the sweet butter. With no egg to bind it, the dough comes together by gentle kneading, so keep your touch light.
Instructions
Put the softened butter, caster sugar and grated lemon rind in a bowl. Beat them together until the mixture is smooth and well blended.
Sift the plain flour and the potato flour together onto your work surface and pile them into a mound.
Press a well into the middle of the mound and spoon the creamed butter mixture into it.
Work the flour into the butter with light, gentle kneading. Stop once the dough holds together as one even piece with no dry streaks.
Wrap the dough in plastic wrap and chill it for 1 hour before you roll it out. Dust your surface with a little extra plain flour when you do.
Make it personal.
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