-
Shortcrust is a type of
pastry often used for the base of a tart, quiche, pie, or (in the
British English sense) flan.
Shortcrust pastry can be used to...
- base with an open top not
covered with pastry. The
pastry is
usually shortcrust pastry; the
filling may be
sweet or savory,
though modern tarts are usually...
- The
European tradition of pastry-making is
often traced back to the
shortcrust era of
flaky doughs that were in use
throughout the
Mediterranean in ancient...
- [spekylos]; German:
Spekulatius [ʃpekuˈlaːtsi̯ʊs] ) is a type of ****ed
shortcrust biscuit originated in the Low
Countries (Belgium and the Netherlands)...
- base with an open top not
covered with pastry. The
pastry is
usually shortcrust pastry; the
filling may be
sweet or savoury,
though modern tarts are usually...
- A
Bakewell tart is an
English confection consisting of a
shortcrust pastry s****
beneath layers of jam, frangipane, and a
topping of
flaked almonds. It...
- century. The
early versions of
quiche were made of
bread dough but
today shortcrust and puff
pastry are used. In 1586, they were
served at a
dinner for Charles...
- and
sfogliatella frolla, a less labour-intensive
pastry that uses a
shortcrust dough and does not form the sfogliatella's
characteristic layers. A variation...
- The
Manchester tart is a
traditional English baked tart
consisting of a
shortcrust pastry s****,
spread with
raspberry jam,
covered with a
custard filling...
-
Thull recipe, the
dough for the
shortcrust base
consists of flour,
butter and
sugar (unusual for French-style
shortcrust, but to
balance the sourness, which...
