Place 350g (12oz) plain flour in a bowl. Place all dry ingredients into a food processor and blitz till mixture resembles bread crumbs. This is a basic shortcrust pastry recipe. When making shortcrust pastry you need to restrict the development of gluten, in order to keep the pastry short and tender. Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron.
Make and roll out the shortcrust pastry:
Ingredients · 250 g plain flour · 160 g cold butter, diced · 50 ml milk, at room temperature · 5 g salt · 15 g caster sugar · 1 medium egg yolk. Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron. Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron. Place 350g (12oz) plain flour in a bowl. This is a basic shortcrust pastry recipe. Make and roll out the shortcrust pastry: When making shortcrust pastry you need to restrict the development of gluten, in order to keep the pastry short and tender. Place all dry ingredients into a food processor and blitz till mixture resembles bread crumbs.
Place 350g (12oz) plain flour in a bowl. Place all dry ingredients into a food processor and blitz till mixture resembles bread crumbs. Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron. Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron. When making shortcrust pastry you need to restrict the development of gluten, in order to keep the pastry short and tender.
Place 350g (12oz) plain flour in a bowl.
When making shortcrust pastry you need to restrict the development of gluten, in order to keep the pastry short and tender. Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron. Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron. Place all dry ingredients into a food processor and blitz till mixture resembles bread crumbs. Ingredients · 250 g plain flour · 160 g cold butter, diced · 50 ml milk, at room temperature · 5 g salt · 15 g caster sugar · 1 medium egg yolk. Make and roll out the shortcrust pastry: This is a basic shortcrust pastry recipe. Place 350g (12oz) plain flour in a bowl.
When making shortcrust pastry you need to restrict the development of gluten, in order to keep the pastry short and tender. Place all dry ingredients into a food processor and blitz till mixture resembles bread crumbs. Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron. This is a basic shortcrust pastry recipe. Make and roll out the shortcrust pastry:
Make and roll out the shortcrust pastry:
This is a basic shortcrust pastry recipe. Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron. When making shortcrust pastry you need to restrict the development of gluten, in order to keep the pastry short and tender. Place 350g (12oz) plain flour in a bowl. Place all dry ingredients into a food processor and blitz till mixture resembles bread crumbs. Ingredients · 250 g plain flour · 160 g cold butter, diced · 50 ml milk, at room temperature · 5 g salt · 15 g caster sugar · 1 medium egg yolk. Make and roll out the shortcrust pastry: Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron.
Mary Berry Sweet Shortcrust Pastry / Mary Berry leek and Stilton quiche with savoury custard : Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron.. This is a basic shortcrust pastry recipe. When making shortcrust pastry you need to restrict the development of gluten, in order to keep the pastry short and tender. Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron. Ingredients · 250 g plain flour · 160 g cold butter, diced · 50 ml milk, at room temperature · 5 g salt · 15 g caster sugar · 1 medium egg yolk. Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron.