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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 make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. A sweetened version – using butter – is used in making spritz cookies.
Shortcrust pastry: Europe: Often used for the base of a tart, quiche or pie. It does not puff up during baking because it usually contains no leavening agent. It is possible to make shortcrust pastry with self-raising flour, however. Shortcrust pastry can be used to make both sweet and savory pies. Sou: China
A tart is a baked dish consisting of a filling over a pastry 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 fruit-based, sometimes with custard. The croustade, crostata, galette, tarte tatin and turnovers are various types of pies and tarts.
A culinary specialty of Leipzig, it consists of a tart shaped shortcrust pastry filled with marzipan and jam, decorated with two crossed strips of dough. It was originally filled with songbirds, however today it is exclusively made sweet. Linzer Auge: Mohnkloß: Muskazine: Made from almonds, spices, sugar, flour, eggs and marzipan. Marmorkuchen
Shortcrust pastry Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water to bind the dough. [18] Pâte brisée is the French version of classic pie or tart shortcrust pastry. [19] The process of making pastry includes mixing of the fat and flour, adding water, chilling and then rolling out ...
A Schneeball (German: [ˈʃneːˌbal] ⓘ) or Schneeballen (plural: Schneebälle (German: [ˈʃneːˌbɛlə] ⓘ) and Schneeballen respectively), snowball in English, is a deep-fried pastry made from shortcrust pastry especially popular in the area of Rothenburg ob der Tauber.
Modern custard tarts are usually made from shortcrust pastry, eggs, sugar, milk or cream, and vanilla, sprinkled with nutmeg and then baked. Unlike egg tart, custard tarts are normally served at room temperature. They are available either as individual tarts, generally around 8 cm (3.1 in) across, or as larger tarts intended to be divided into ...
A Chorley cake is made using currants, sandwiched between two layers of unsweetened shortcrust pastry. [1] The Chorley cake is significantly less sweet than Eccles cake, and is commonly eaten with a light spread of butter on top, and sometimes a slice of Lancashire cheese on the side.