Easy dijon mustard shortcrust pastry recipe

Name: Easy dijon mustard shortcrust pastry recipe
Cook time: 30 min
Yield: about 300 grams of dough, enough for one deep 23-centimetre fluted tart tin
Cuisine: French
Ingredients: 150g plain flour; ½ tsp salt; 100g unsalted butter, softened; 1 egg yolk; 20g smooth mustard, like dijon; about 3 tsp water

Dan Lepard

September 13, 2017

Mustard shortcrust pastry.William Meppem

easyTime:< 30 minsMakes:about 300 grams of dough, enough for one deep 23-centimetre fluted tart tin

A quick-to-make and easy-to-roll shortcrust. The pastry chef trick to avoid the dough cracking when you roll it is to mix it with enough water so it forms a very soft paste, too soft to roll. Then pat it between sheets of non-stick paper, chill until firm, then let it slightly soften at room temperature. This allows the flour time to fully absorb the liquid, and a little gluten to develop, so it should roll out effortlessly on a floured surface.

Ingredients

150g plain flour
½ tsp salt
100g unsalted butter, softened
1 egg yolk
20g smooth mustard, like dijon
about 3 tsp water

Method

1. Put the flour and salt in a bowl and rub in the butter. Add the yolk, mustard and water then mix until very smooth and soft.
2. Spoon this onto one end of a large sheet of non-stick paper, fold the paper over it, then chill the pastry until firm or until needed.
3. To use, let it soften until pliable, and roll out with flour.
This recipe goes with Dan Lepard's cheddar and onion almond tart.