HOW DO YOU MAKE PASTRY or dough for cakes eg tarts?

Answer 1

Shortcrust Pastry
Pastry quantities in recipes - always refer to the weight of the flour used to make the pastry rather than the final weight of the pastry

Makes 225g pastry

Ingredients
225g plain flour
Salt
115g cold butter, diced

Instructions
Sift the flour and salt into a bowl. Add the butter, which should be cold but not too hard. Then, using your fingertips, lightly rub the butter into the flour until it begins to form fine crumbs. Alternatively, you can whizz the flour, salt and butter in a food processor, then transfer to a mixing bowl.

Using a fork, briskly mix in enough cold water to form a rough dough. You'll need about 115ml, but add it gradually because the amount can vary from one brand of flour to another.

Tip the dough onto a lightly floured surface and knead until it is smooth. Work it lightly, over-handling can make the pastry oily. Wrap the dough in foil or greaseproof paper and chill for at least 30 minutes. Roll out as required. If you make more than you need, freeze the excess for future use.

Answer 2

It's referred to as 'short crust pastry'

225g (8oz) Flour
50g (2oz) Lard
50g (2oz) Butter
½ tsp Salt
2 tbsp Water

Sieve the flour and salt together into a bowl.
Cut the fats into 1.5cm (½ inch) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
Make a well in the middle of the mixture and stir in enough water using a knife, until a soft but not sticky pastry is formed.
Cover tightly and allow to rest in a fridge for 15 - 30 minutes.
Roll out to the required thickness.
At this stage the pastry may be frozen if required.
It should be baked in a preheated oven at between 190°C: 375°F: Gas 5 and 220°C: 425°F: Gas 7 depending on thickness and use.

Answer 3

This Site Might Help You.

RE:
HOW DO YOU MAKE PASTRY or dough for cakes eg tarts?

Answer 4

This is how I make pastry:-

8 oz plain flour
4 oz butter
blend 1 minute in food processor, add 2-3 tablespoons of water and blend again until it all comes together in a lump

Roll out between sheets of clingfilm, so it doesn't stick or fall apart. Quick, easy, foolproof.

Answer 5

Nice easy recipe for you for sweet short pastry:
250g plain flour
125g margerine
1 egg size 3
30g caster sugar

Rub the fat into the flour until it looks like breadcrumbs. Break the egg into a cup and beat it with the sugar just long enough for the sugar to dissolve. Add this to the flour/fat and mix until it's a smooth pastry. DON'T OVERMIX IT otherwise it will be hard to roll out and will break up. Allow the pastry to rest for about 20 minutes before using it.

Answer 6

yeah as above (lorraine r) but leave out the butter and use all lard instead, the butter makes it hard, make it quite rich a bit of extra lard will make it soft and crumbly.
ps. i always use SR flour..

Answer 7

best with short crust pastry if you cant cook very well then buy packet stuff where you just add water

Answer 8

Rajan follow the Delia Smiths recipe.

Answer 9

Buy in a ready pack dude

Answer 10

go to the chilled isle in sainsbury`s