John Myers
Baking: Shortcrust Pastry Bowls for Desserts and Small Tarts
The perfect baking: shortcrust pastry bowls for desserts and small tarts recipe with a picture and simple step-by-step instructions.
- 160 g Wheat flour type 550
- 60 g Butter
- 60 g Sugar
- 50 g Ground almonds
- 1 piece Egg from the chicken you can trust
- 1 pinch Salt
- Make a shortcrust pastry from the ingredients mentioned above and let it rest in the refrigerator for about 1 hour.
- In the meantime, turn a muffin tin (12 wells) over and grease and crumble the “mounds”. How I did it with the crumbs can be seen in the pictures.
- Now roll out the dough and use a glass or a dessert ring to cut out circles of at least 8 cm in diameter and place them over the greased and crumbled elevations. Carefully press the edges.
- Preheat the oven and bake the bowls at 160 degrees for about 15 minutes until they are golden brown.
- Let the bowls cool down and keep them in an airtight packaging.
- After asking about the shelf life several times, here is my statement: The bowls are very similar to butter stuff and last in cans for several weeks. (At Easter we have eaten the last of the butter cookies several times.) Of course, you can also freeze them.
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