Short crust pastry is a type of pastry made with flour, fat (such as butter), and water. It is commonly used in baking for making pies, tarts, quiches, and other pastry-based dishes. The pastry is known for its crumbly texture and is often used as a base for both sweet and savory dishes.
Short crust pastry.
the pastry has as much flour inside it asa it does butter. e.g. if you had 20g of flour you would also have to put 20g of butter into the mixture to form the pastry.
Traditionally short crust pastry, but now they are also made with puff pastry.
Flavor refers to the taste of the short crust pastry, which can be influenced by ingredients like butter, sugar, and salt. Texture, on the other hand, refers to the physical feel or mouthfeel of the pastry, such as its crumbly, flaky, or tender consistency. Flavor and texture work together to create a well-rounded pastry experience.
Just let the pastry warm up out of the fridge until it is soft enough to role, it will be fine.
Flour used for pie dough is all-purpose flour. This flour type is versatile for making a pliable, dense dough that will keep firm.
what the hell you didnt answer it
It is called a Linzer Torte :)
Steak and ale in a short crust pastry
Butter is what makes pastry "short" (or, "light and crumbly"). It also adds the characteristic "richness". In puff pastry and flaky pastry, butter is wholly responsible for the leavening effect. When you think about it, a shortcrust pastry recipe, minus the butter is essentially the recipe for a water biscuit/cracker. Comparing these two things may help you see what difference butter has on a recipe.
its when you cook the pastry empty first, THEN add your filling. so basically baking pastry on its own.