Best Almond Shortcrust Pastry Recipes

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ALMOND SLICE



Almond Slice image

Also known as Bakewell Slice.

Provided by Baking with Granny

Number Of Ingredients 11

225 g Plain Flour
100 g Butter/Margarine ((cold))
30 g Caster Sugar
2-3 tbsp Cold Water
200 g Seedless Raspberry Jam
100 g Margarine ((at room temperature))
100 g Caster Sugar
100 g Ground Almonds
100 g Self-raising Flour
2 Free-range Eggs
Handful of Flaked Almonds

Steps:

  • In a large bowl, rub the butter and flour with your fingers. Once it resembles bread crumbs, add the sugar and mix until combined.
  • Gradually add the cold water a spoonful at a time, continuing to mix with your hands, bringing together to form a dough. You may not need all the water, or you may need a little extra - this can even vary from batch-to-batch.
  • Continue to mix the dough in your hands until well formed. Turn out onto work surface, lightly dusted with flour. Gently knead until your dough is smooth.
  • Wrap the dough in cling film and pop in the fridge for at least and hour to firm-up before use.
  • Pre-heat your oven to 190°c (or 170°c for a fan assisted oven or Gas Mark 5) and grease a 11x7 inch baking tin generously with some margarine/butter. Set aside.
  • Remove your pre-made pastry from the fridge and roll on a floured surface to around 5mm thick. Transfer to your pre-greased tin, pushing the pastry into the edges. Trim the excess and line the pastry with some greaseproof paper before filling with baking beans. Blind bake the pastry for 10 minutes to give the bottom a head start and avoid a soggy pastry.
  • Following the blind bake - and once cool enough to do so - remove the baking beans and top the pastry with the Raspberry Jam, evenly spreading over the pastry.
  • In a large bowl, cream the margarine and sugar until light and fluffy.
  • Add the ground almonds and self-raising flour, mixing together before adding the eggs one at a time, continuing to mix to make a smooth batter.
  • Spoon the batter on top of your jam-topped pastry and spread. evenly, ensuring to get right to the edges and corners. Top with a generous handful of flaked almonds.
  • Bake in your pre-heated oven for 20-25 minutes until golden and spongy in appearance.
  • Once completely cool, using a sharp knife, cut into individual slices.

MY FAVORITE SWEET SHORTCRUST PASTRY



My Favorite Sweet Shortcrust Pastry image

Blind baking the pastry case before any filling has been added allows it to crisp up, stopping any wet fillings seeping through.

Provided by Martha Collison

Categories     HarperCollins     Dessert     Pie     Tart

Yield Makes enough to line a 23cm (9-inch) tart tin

Number Of Ingredients 5

200g (1 2/3 cups) plain flour
20g (about 1/4 cup) ground almonds
35g (1/3 cup) confectioners' sugar
125g (1/2 cup/1 stick) cold butter, diced
1 egg, separated

Steps:

  • Put the flour, almonds, and confectioners' sugar into a large bowl and mix together until well combined.
  • Add the butter to the dry ingredients and rub into the flour until you get a mixture that looks like fine breadcrumbs.
  • Add the egg yolk (save the white for glazing) and 1 tablespoon of cold water and stir into the flour with a round-ended knife. The mixture will start to clump together after you have mixed for a minute or so, but there will still be some floury patches in the bowl. Turn the contents of the bowl onto a large piece of cling film and knead briefly until all the pastry has come together into a ball. Wrap in the cling film and place in the fridge for 30 minutes, or until you are ready to use it.
  • Blind baking:
  • Preheat the oven to 375°F/190°C/170°C fan/gas 5. Roll out the chilled pastry between two pieces of cling film until it is a few centimeters larger than your tin. You could also do this on a floured surface, but the pastry is so fragile I find it easier to handle between cling film. Peel off the top layer of cling film then invert the pastry circle into the prepared tart tin, gently pressing it into all the edges. Put the pastry-lined tin into the fridge for at least 30 minutes before baking.
  • Remove the cling film from the pastry, prick the base all over with a fork then line the inside with baking parchment and baking beans (you could also use uncooked lentils or rice if you don't have baking beans-anything that will weigh the paper down).
  • Bake for ten minutes, then carefully remove the paper and beans and bake for a further ten minutes, until the base is crisp. You are now ready to fill the case.

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When it comes to pastry, there are many different types to choose from. One popular option is almond shortcrust pastry. This pastry is a great choice for both sweet and savory dishes, and it's relatively easy to make at home.

Ingredients

To make almond shortcrust pastry, you'll need a few basic ingredients. These include flour, butter, sugar, ground almonds, and an egg. Some recipes may also call for additional ingredients such as vanilla extract, lemon zest, or salt.

Preparation

The preparation process for almond shortcrust pastry is fairly simple. First, you'll want to mix together the flour, sugar, and ground almonds in a large mixing bowl. Then, you'll need to cut in the butter until the mixture resembles breadcrumbs. Once the butter is incorporated, you'll add in the egg and any additional ingredients that the recipe calls for. You'll then mix everything together until a dough forms.

Rolling and Baking

After the dough has been mixed, you'll need to roll it out to the desired thickness. This can be done by dusting a clean surface with flour and using a rolling pin to roll out the dough. Once the dough is rolled out, you can cut it into the desired shape or use it to line a tart or pie dish. You'll then need to bake the pastry in the preheated oven for around 20-25 minutes, or until it's golden brown and cooked through.

Uses

Almond shortcrust pastry can be used in a variety of different dishes. One popular use is for sweet tarts and pies, as the pastry has a slightly nutty flavor that complements many different types of fruit. The pastry can also be used for savory dishes such as quiches, where the nuttiness of the almonds helps to balance out any rich or heavily flavored fillings.

Conclusion

Overall, almond shortcrust pastry is a versatile and easy-to-make option that can be used in a wide variety of dishes. Whether you're making a sweet fruit tart or a savory quiche, this pastry is sure to add a delicious and unique touch to your dish.
While there are several types of pastry one can make, the almond shortcrust pastry recipe stands out among them all. Almond shortcrust pastry is a lovely combination of buttery, flaky pastry and nutty almond flavor. The pastry is versatile and can be used to make different types of desserts – from pies and tarts to cookies and bars. However, it can be a bit challenging to work with, as it's very delicate and tends to crumble easily. To help you make the perfect almond shortcrust pastry every time, we've compiled some valuable tips to guide you through the process:

1. Use cold ingredients

One essential tip when making almond shortcrust pastry is to ensure that all the ingredients are cold. This includes the butter, flour, and even the water. The reason for this is that when the butter is cold, it stays solid, which is what makes the pastry flaky. If the butter melts too quickly, the pastry will be greasy and heavy. Similarly, cold water helps to keep the pastry firm and prevents it from becoming too sticky. You can even chill your mixing bowl to help keep everything cold.

2. Don't overwork the pastry

Another crucial tip is to avoid overworking the dough. It's tempting to keep kneading and rolling out the pastry, but this can make it tough and chewy. The best approach is to bring the dough together gently, only working it as much as is required. Overworking the pastry can also cause the butter to melt, resulting in an uneven texture and greasy pastry.

3. Use a food processor

A food processor is an excellent tool for making almond shortcrust pastry, as it can handle the delicate ingredients without overworking them. The butter, flour, and almond meal can be pulsed together until they resemble breadcrumbs. Then, cold water can be added slowly to bring the pastry together. Using a food processor also helps to ensure that the ingredients are evenly mixed, resulting in a consistent pastry.

4. Rest the pastry

Once you've made the pastry, it's best to rest it in the fridge for at least an hour before rolling it out. Resting the pastry helps to firm it up, making it easier to roll out and shape. It also allows the gluten in the flour to relax, which reduces the chances of the pastry shrinking during baking. If you're in a rush, you can rest the pastry in the freezer for 20-30 minutes.

5. Roll out the pastry carefully

When rolling out the almond shortcrust pastry, it's essential to handle it gently to prevent it from tearing or crumbling. Start by dusting your work surface and rolling pin with flour, then place the pastry dough on the surface. Roll the pastry out evenly, turning it occasionally to ensure that it doesn't stick to the surface. If the pastry tears or breaks, patch it up with some extra pastry.

6. Blind bake the pastry

Blind baking is a process where the pastry is baked without filling to ensure that the base cooks evenly. Almond shortcrust pastry is quite delicate and can become soggy if it's not baked thoroughly. To blind bake the pastry, prick the base with a fork, then line it with baking paper and fill it with baking beans. Bake it in the oven for around 15-20 minutes, then remove the baking paper and beans and bake it for a further 5-10 minutes until it's golden brown.

7. Experiment with flavors

One of the great things about almond shortcrust pastry is that it's incredibly versatile, and you can experiment with different flavors. You can add spices such as cinnamon or nutmeg to the pastry, or swap the almond meal for hazelnut or pistachio meal. You can also add citrus zest, fruit puree, or chocolate chips to the pastry to make it more interesting.

Conclusion

Almond shortcrust pastry is an excellent pastry to add to your repertoire, and with these valuable tips, you're sure to make the perfect pastry every time. Remember always to use cold ingredients, avoid overworking the pastry, and rest it before rolling it out. Use a food processor to make the pastry, then blind bake it before experimenting with different flavors. With these tips, you'll be making delicious almond shortcrust pastry desserts in no time!

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