There are two schools of cheese straw – the fancy continental sort, what the Italians call salatini al formaggio, made with twists of puff pastry, lightly sprinkled with cheese; and the crumbly, more offensively cheesy variety, cut from a shorter pastry, and of an older vintage in this country at least – the first recorded recipe, in Mrs Beeton's Book of Household Management is very similar to Rose Prince's shortcrust version. ❋ Unknown (2011)
I pit Good Food magazine's ultimate quiche, with its rich shortcrust, against the Guardian's Dan Lepard, and his rough puff. ❋ Unknown (2011)
Hazelnut and milk chocolate fragments are buried in a layer of chocolate shortcrust, under a stratum of soft dates and a crumble crust. ❋ Dan Lepard (2010)
The latter's range of home-made tarts (at £3 each) include pea, mint and goat's cheese, roast chicken and sundried tomato and pissaladière (Provençal onion with olives and anchovies) served in a choice of shortcrust or a light and, indeed, scrumptious, gluten-free pastry. ❋ Unknown (2011)
Instead I pit Good Food magazine's ultimate quiche, with its rich shortcrust, against the Guardian's very own Dan Lepard, and his rough puff. ❋ Unknown (2011)
What price a "Corned Beef Tart" with mustard, chutney and sliced tomatoes, a tin of Argentina's finest and 6oz of shortcrust pastry? ❋ Unknown (2011)
SERVES 61 x 23cm flan ring, 4cm deep, lined with savoury shortcrust pastryFor the custard:eggs 3 plus 2 egg yolkswhipping cream 425mlfreshly grated nutmeg a pinchFor the crab filling:dressed crabs 3 or 450g white crab meatolive oil 2 tbsp spring onions 2 bunches, finely slicedparmesan 40g, freshly gratedsea salt and pepperPreheat the oven to 180C/gas mark 4. ❋ Unknown (2011)
Larousse's recipe opts for shortcrust but concedes that "Alternatively, puff pastry can be used instead". ❋ Unknown (2011)
A question of pastry:Larousse Gastronomique notes that quiche was made with bread dough in days of yore, but both shortcrust and puff are now acceptable substitutes. ❋ Unknown (2011)
Serves 67 medium apples: 4 Cox, 3 Granny Smith200g white sugar50g butter175g ready-made shortcrust pastry OR225g plain flour2 tbsp caster sugar120g cold butter1 medium egg, beaten1. ❋ Unknown (2011)
A shortcrust tart of Dorset crab is made with rust-coloured brown meat and a pastry that cracks and crumbles in all the right ways. ❋ Unknown (2011)
Larousse Gastronomique, the culinary encyclopedia which can be relied upon for all things foodie as long as it's French informs me that, although quiche was made with bread dough in days of yore, both shortcrust and puff are now quite acceptable substitutes. ❋ Unknown (2011)
There are two main schools of thought with tarte au citron – ordinary sweet shortcrust pastry, which is flaky and crumbly, or pâte sucrée, which is much fancier, and thus difficult to make, thanks to the high fat content, but which gives a more delicate, crisp result. ❋ Unknown (2011)
However, as the tart cools slightly, the juices soak into it, making it sadly soggy, which edges me towards the more robust shortcrust. ❋ Unknown (2011)
With Julia Child and Larousse leading the shortcrust charge, ranged against the might of Raymond Blanc and Britain's finest pastry chef, Claire Clark, formerly of the French Laundry, in the puff camp, this was going to be a keenly contested battle. ❋ Unknown (2011)
The nicely glazed shortcrust pastry shell on my beef-and-onion pie gave way to a half-empty pot of merely OK filling. ❋ Unknown (2011)
As with my shortcrust pastry blinkers, I firmly believe it's impossible for me to not to be seduced by cheese, but actually, thinking sensibly, it makes the custard rather salty, which in turn detracts from the bacon, and distracts from the more delicate flavour of the egg. ❋ Unknown (2011)
I used an all-butter frozen puff pastry here, but a rich shortcrust would work as well, though it will probably fall apart a little as you upend the tart on to the plate. ❋ Unknown (2010)
It is a rich shortcrust pastry very good for tarts (and pies). ❋ Unknown (2008)
[Ellie] the Shortcrust was [lured] out of her [hiding place] by the smell of freshly cooked gyozas. ❋ UchG (2022)
