sweet shortcrust pastry in tin

Sweet shortcrust pastry

Use this Sweet Shortcrust Pastry as a base for all sorts of shapes and sizes of sweet pies and tarts.

sweet shortcrust pastry in clingfilm

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 in tart tin

SWEET SHORTCRUST PASTRY

adapted from ‘How to bake’ by Paul Hollywood

Ingredients:

  • 165g plain flour
  • 25g ground almonds
  • 120g chilled unsalted butter, cubed
  • 55g caster sugar
  • 1 medium egg

Method:

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.

Lainey x

sweet shortcrust pastry

Recipes using Sweet Shortcrust Pastry:

pumpkin pie

 

 

 

Pumpkin Pie

 

 

 

 

mince pie half

 

 

Mince Pies

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