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Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. A sweetened version – using butter – is used in making spritz cookies.
1 large roll (475g) ready rolled shortcrust pastry. 100g smoked ham, cut into 0.5cm cubes. 25g butter. 1 large onion, diced. 1 large (160g) leek, finely sliced. 10g chives, finely chopped. 125ml ...
Italian-American bakeries, especially in the New York City area, created a cousin pastry to the sfogliatelle in the 1900s called a "lobster tail" or "egg plant" version. The pastry has the same outside as sfogliatelle, but instead of the ricotta filling, there is a French cream, similar to whipped cream inside. Shortcrust pastry: Europe
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savory, though modern tarts are usually fruit-based, sometimes with custard. The croustade, crostata, galette, tarte tatin and turnovers are various types of pies and tarts.
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These pastries, characteristic of the Enna pastry tradition, are crescent-shaped and made from a tender shortcrust pastry that is golden yellow and dusted with powdered sugar. The filling consists of a mixture of cocoa, ground almonds, chickpea flour, sugar, and dried lemon zest, with optional cinnamon added.
Unfold the puff pastry onto a lightly floured work surface. If the pastry comes in a single large sheet, cut it in half crosswise. Roll out each piece of puff pastry to a roughly 8-by-10-inch sheet.
Manchester tart is a traditional English baked tart consisting of a shortcrust pastry shell spread with raspberry jam, covered with a custard filling and topped with flakes of coconut and a Maraschino cherry. A common variation has a layer of thinly-sliced bananas under the custard. [1]