Ads
related to: ready made shortcrust pastry cases
Search results
Results From The WOW.Com Content Network
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.
Shortcrust pastry: Europe: Often used for the base of a tart, quiche or pie. It does not puff up during baking because it usually contains no leavening agent. It is possible to make shortcrust pastry with self-raising flour, however. Shortcrust pastry can be used to make both sweet and savory pies. Sou: China
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. Flan, in Britain, is an open pastry or sponge case containing a sweet or savory filling. A typical flan ...
Shortcrust pastry Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water to bind the dough. [18] Pâte brisée is the French version of classic pie or tart shortcrust pastry. [19] The process of making pastry includes mixing of the fat and flour, adding water, chilling and then rolling out ...
Sometimes the shortcrust base is crowned with a lattice made of half-short or macaroon pastry. Among other versions, often to be found in popular cook books and gastronomy coursebooks is "Gypsy mazurek" (mazurek cygański). A sheet of half-short pastry is half-baked, covered with a layer made of dried fruit, almonds, egg yolks creamed with ...
The early versions of quiche were made of bread dough but today shortcrust and puff pastry are used. [7] The American writer and cookery teacher James Peterson recorded first encountering quiche in the late 1960s and being "convinced it was the most sophisticated and delicious thing [he had] ever tasted".