Oat shortcrust pastry

    Oat shortcrust pastry

    18saves
    40min


    4 people made this

    About this recipe: Oat shortcrust pairs nicely with fruit tarts, but also is surprisingly good with savouries like quiche. The oats impart a rustic flavour and texture to the pastry.

    mumofsix Yorkshire, England, UK

    Ingredients
    Makes: 1 (23cm) shortcrust

    • 125g plain flour
    • 1 pinch salt
    • 55g porridge oats
    • 85g cool butter, diced
    • 1 egg
    • 1 tablespoon cold water

    Method
    Prep:10min  ›  Extra time:30min chilling  ›  Ready in:40min 

    1. Sift the flour and salt into a large mixing bowl. Whisk in the oats. Add the butter and rub into the flour until the mixture resembles breadcrumbs.
    2. Beat the egg with the cold water, and mix lightly into the flour mixture with a fork. With your hands, gather together into a dough, handling as little as possible. Add a drop more water only if the dough will not clump together.
    3. Wrap the ball of dough in cling film and chill for at least 30 minutes before rolling out or pressing into a tart tin.

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