Shortcrust pastry is the base for many baked goods. The key to making it is the right proportions, so anyone who loves baking should know the 1:2:3 method. Basics of shortcrust pastry To make the ...

This is a quick and easy recipe for shortcrust pastry. If you're new to making pastry, you won't believe how simple it can be. You can make it by hand or in a food processor. The secret is to ...

Wrap the pastry dough in baking parchment and place into the fridge to firm up for about two hours. Heat the oven to 180˚C/ gas mark 4. Grease and flour a loose base tart tin. I use one that is ...

Dessert: This is the ultimate recipe for lemon meringue pie, explained step by step with a video for stunning results. Want a ...

First make the shortcrust pastry. Sieve the flour and salt into a bowl, cut the butter into cubes and rub into the flour with the fingertips. Keep everything as cool as possible; if the fat is ...

This pastry is much easier to roll out, and acts almost like the real thing. You may get a little cracking, but hardly any. You can line flans and tarts now using the normal way of rolling out pastry.

The tarts comprise small shortcrust-pastry bases, filled with a fruit jam – such as strawberry, raspberry, apricot or lemon curd – and then baked. They are considered a quintessential British food, ...

This is a quick and easy recipe for shortcrust pastry. If you're new to making pastry, you won't believe how simple it can be. You can make it by hand or in a food processor. The secret is to ...