It’s amazing that a whole myriad of pastry varieties – from crumbly, melt in-the-mouth shortcrust to glassy, flaky puff, to ethereally light choux – are all created using butter, flour and ...
You should always start with 1-2 tablespoons and add more if absolutely needed (shorter pastry will have a better texture, though can be a bit crumbly to work with). Gently knead the pastry on a ...
You'll definitely want to try this one out. Jamie says it's the perfect dish for autumn and beyond, featuring crumbly pastry, chicken, sweet leeks and a creamy sauce. Here's how you whip it up.
Spread the crumble over the top of the rhubarb ... tartlet tins Preheat oven to 180°C/350°F/Gas Mark 4. First make the pastry: Sieve the flour and sugar into a bowl, cut the butter into cubes ...
Swap the top layer of pastry for an almond crumble then let the ice-cream melt over the top for a easy take on this French dessert. serves 1. Preheat oven to 200°C (400°F). 2. Roll out pastry ...