Use this Sweet Shortcrust Pastry as a base for all sorts of shapes and sizes of sweet pies and tarts.
This is enough pastry to line a standard tart tin (25cm). This pastry can be frozen; defrost in the fridge for at least 7 hours. I usually make my pastry the day before I need it and leave it to chill in the fridge overnight.
SWEET SHORTCRUST PASTRY
adapted from ‘How to bake’ by Paul Hollywood
- 165g plain flour
- 25g ground almonds
- 120g chilled unsalted butter, cubed
- 55g caster sugar
- 1 medium egg
1. Sift together the flour and ground almonds. Rub in the butter with your fingertips to create ‘breadcrumbs’.
2. Mix in the sugar.
3. Add the egg and mix in a little with a knife. Bring the dough together quickly with your hands. Be very careful not to handle the dough too much. If you overwork pastry it will no longer have a lovely short texture but will be a bit tougher.
4. On a lightly floured worktop, shape the pastry into a flattened ball. Wrap it in cling film and put it in the fridge for at least 3 hours.
Recipes using Sweet Shortcrust Pastry: