Spelt Shortcrust Pastry
Shortcrust pastry is a really versatile and very easy pastry to make. It only requires a few basic ingredients that result in a deliciously crisp, buttery "melt in the mouth" finished product.
This pastry works excellently as a base for savoury or sweet dishes. For ages, this has been my go-to recipe when making quiche as it is truly a non-fail delicate pastry.
Servings: 4 Mini Tartlet Tins (10cm)
Ingredients
- 200 Grams Spelt Flour
- 1/2 Teaspoon Salt
- 2 Teaspoons Castor Sugar
- 100 Grams Unsalted Butter
- 1 - 2 Tablespoons Ice Water
Instructions
- Sift flour and salt into a food processor. Add the butter and sugar, then pulse until the mixture resembles breadcrumbs.
- Add the water starting with 1 tablespoon at a time - only add more water if needed. Pulse until the mixture comes together and forms a ball.
- Place pastry dough into a bag and chill in the refrigerator for 20 - 30 minutes.
- On a floured surface, roll out the pastry to a thickness of 2 - 3mm and line 1 x 25cm round tartlet tin or 4 x 10cm mini tartlet tins.
Refrigerate for a further 20 - 30 minutes - BAKING BLIND Preheat the oven to 200 degrees celsius. Prick the pastry with a fork and then line the tartlet tin/s with baking paper. Fill the cavity with baking beads and bake for 10 - 15 minutes. Remove baking paper and baking beads and bake for a further 5 minutes until the pastry is lightly golden brown and crisp. Remove from oven and allow to cool.
- Add your favourite savoury or sweet filling!
Notes
Spelt flour can be replaced with All-Purpose Flour at a 1:1 ratio.
Nutrition
Nutrition Facts
Spelt Shortcrust Pastry
Amount Per Serving (1 g)
Calories 387
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Cholesterol 54mg18%
Sodium 296mg13%
Carbohydrates 39g13%
Fiber 7g29%
Sugar 2g2%
Protein 7g14%
Vitamin A 625IU13%
Calcium 6mg1%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
This website provides approximate nutritional information for convenience and as a courtesy only.