Michel Roux’s Shortcrust (Flan) PastryPosted 18 December 2010 by Debbie
Shortcrust pastry is really quick and easy to make. Often, it’s simply made of plain flour, butter or lard, water and a pinch of salt. The shortcrust recipe I’m using is for flan pastry, otherwise known as pâte à foncer, from Michel Roux’s Pastry. It has the addition of an egg, and happily it’s still very quick and easy to make. Pâte à foncer is one of Michel’s basic shortcrust pastry recipes in the book, the other being pâte brisée. The flan pastry, he says, is crispier and less delicate.
Ingredients (makes 480 g):
- 125 g unsalted butter
- 250 g plain flour
- 1 egg
- 1 tsp caster sugar
- 1/2 tsp salt
- 40 ml cold water
Sieve the flour and mix it with the salt and sugar. Place the four into a work surface, and make a well in the middle. Place the butter and egg into the well.
Mix the butter and egg together with your fingers, and gradually incorporate the flour into the mixture to form a sticky dough.
The dough should start looking like breadcrumbs/grains. Add the water and keep mixing/rubbing to form a firm pastry dough.