Spelt Shortcrust Pastry
Spelt Shortcrust Pastry
Ingredients
Makes enough to line a 20cm/8in tart tin
Preparation time: 15 minutes, plus 1 hour chilling Cooking time: 15 minutes
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220g/7¾oz/1¾ cups white or wholegrain Sharpham Park spelt flour, plus extra for dusting
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115g/4oz cold salted butter, cubed
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1 tbsp golden caster sugar
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1 egg, beaten
- 4x tbsp olive oil
For the dressing
- 3x tbsp mayonnaise
- 2x limes ( zested and juiced )
- 1/2 tsp chipotle paste
- Extra limes for serving
Method
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Put the flour in a large bowl, then rub in the cold butter, using your fingertips, until the mixture resembles fine breadcrumbs.
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Stir in the caster sugar, then the egg, then gradually add about 2 tablespoons cold water, a drop at a time, to bind everything to a smooth dough
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Cover the dough with cling film and chill in the fridge for about 1 hour to relax the dough.
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When you’re ready to roll out the pastry, preheat the oven to 180°C/350°F/Gas 4 and grease a tart tin suitable for the recipe.
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To bake blind, turn the dough out onto a lightly floured work surface and roll out to 5mm/¼in thick. Use to line the prepared tart tin and trim the edges.
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Line the pastry case with a piece of baking paper and cover with baking beads. Bake for 10 minutes, then remove the paper and baking beans and bake for a further 5 minutes until just golden.
Products
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- 26th April 2023