Continuing my spelt baking series, here is a recipe for spelt shortcrust pastry. If you’re reading this, then you know why you’re here. Enjoy!
It’s been a confusing week. But today’s recipe is a gem. Using the spelt sweet shortcrust pastry (pâte sucrée) which I posted previously, filled with a beautiful, lusciously thick lemon curd, it makes a beautiful spelt tart au citron with crisp, sharp flavours and that soft, crumbly, sweet spelt crust. It’s a beauty of a patisserie recipe perfect for afternoon tea or a post-prandial dessert.
The Human Experience
I’ve experienced the full breadth of human emotion from happiness to sadness, fear to anger. Monday began with buoyancy, entering a week full of possibilities. Freelance work to arrange, personal photoshoot to organise, job application to complete, review and submit, exhibition display to create, personal artwork project to finish, blog posts to write on top of having made evening arrangements every night from Monday…come and read more…
Today’s recipe is spelt sweet shortcrust pastry, otherwise known as pâte sucrée, a staple ingredient for your culinary knowledge banks, a sweet base which can turn it’s hand to many creations in the kitchen. Both sweet shortcrust pastry and it’s savoury sister are the foundations of some of the loveliest sweet and savoury baked creations. Just consider where we’d be without tarts, pies and quiches? Anarchy, that’s where.
The pastry in this recipe makes a stunningly tender, soft and sweet crust. It’s delicate when cooked, with a beautiful buttery warmth which crumbles into submission when eaten.
I’m keeping the words in this post short because the recipe below is LOADED with pictures to help you find your way through this simple yet essential recipe. If you’ve found this page, you’re probably here for one thing – amazing pastry! Enjoy!…come and read more…