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Shortcrust Pastry for Quiche and Vegetable Tarts

Prep
10 min
Bake
35 min
Total
45 min
Makes
1

Ingredients

  • 2 ⅓ cups plus 1 tbspall-purpose flour300 g. In German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • ½ cup plus 1 tbspliquid margarine125 g. A pourable margarine for cooking and baking. In the US use melted stick margarine or melted vegan butter; in the UK, melted baking block margarine or melted vegan block butter. A neutral oil works in shortcrust but gives a more crumbly dough.
  • 1 pinchsalt
  • watera little

Method

  1. Put the flour in a bowl.
  2. Pour the liquid margarine over it.
  3. Add the pinch of salt.
  4. Work the ingredients together well with your hands.
  5. The dough should now feel like sawdust.
  6. Add a splash of water and keep kneading.
  7. In the end, you should have a dough with a chewing gum like consistency.
  8. If the mixture is too firm, add a little more water.
  9. You can use the dough right away.
  10. But it's better to let it rest for about half an hour.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/shortcrust-pastry-for-quiche-and-vegetable-tarts/