Congratulations ! This is the good season to make this recipe!
THE recipe for pie crusts, tarts, cookies, and shortbread biscuits :)
Note: The amount of sugar used varies from 1/4 cup (50g) for a pie crust to a little more than 2/3 cup (125g) for cookies
WARNING: Shortcrust pastry is fragile! To prevent the dough from cracking, roll it on the rolling pin and then unroll it on the baking sheet. It is also fragile after baking, so be careful when handling it
To blind bake (pre-bake) (= without filling): prick the bottom of the pastry with a fork then cover with apricot kernels (or dried vegetables, beans, etc) and cook for 10 to 15 minutes in a warmed oven. Keep an eye on the coloring of your crust!
A tip: keep the kernels in a box to reuse for the same purpose in the future
Take a look at my video on my Youtube channel:
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