Shortcrust pastry is a type of pastry commonly used to make pies, tarts, quiches, and other baked goods. It is made from a mixture of flour, butter, and water, and sometimes sugar or salt. The pastry is called "short" because it has a high ratio of fat to flour, which gives it a crumbly, tender texture. Shortcrust pastry can be used in both sweet and savory dishes and is a staple of many classic recipes, such as apple pie and quiche Lorraine.

Définition et signification de « shortcrust pastry » en anglais

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