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Shortcrust Pastry
Preparation
40 mins
Baking
20 mins
Makes
1 tart
What you'll need
360g Lo-Fo Pantry Plain Flour
175g butter, cold and cubed
1 egg yolk
2 tablespoon caster sugar
2-3 tablespoon cold water
Recommended product from Lo-Fo Pantry
Lo-Fo Pantry Plain Flour
Process
Step 1
In a large bowl combine the flour and caster sugar. Use your hands to rub the butter into the mixture to form a fine crumb.
Step 2
Mix in the egg yolk, then add in 1 tbsp of cold water at a time until the dough starts to come together. Tip the dough onto a floured bench and knead for 5-7 mins or until the dough starts to come together in a smooth ball. Cover and rest in the fridge for 30 mins.
Step 3
Preheat the oven to 170C. Roll out the pastry on a floured surface then carefully place it in a loose base tart tin. Press into the tin and then use a sharp knife to trim the pastry.
Step 4
Cover the pastry with a sheet of baking paper and baking weights or rice. Bake in the oven for 10-15 mins until a light golden colour.
Step 5
Remove the baking paper and pastry weights and bake for a further 5 minutes if the base is not cooked yet.
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet
Recommended product from Lo-Fo Pantry
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