Sweet Shortcrust Pastry – from Scratch

When searching for the perfect Shortcrust Pastry recipe, I came across this tried and tested, family recipe from fellow blogger, Iain from ‘My Foodtopia’ (please follow the link to visit his wonderful blog and to read his extra helpful tips on making this Shortcrust Pastry) I’ve been using his recipe very happily ever since, with wonderful results and really can’t recommend it highly enough.

Sweet Shortcrust Pastry | from My Foodtopia

  • Servings: Makes enough for 3 small Tart Shells
  • Print

  • 340g Plain Flour (sifted)
  • 40g Icing/Powdered Sugar (sifted)
  • ⅛ Teaspoon Salt
  • 200g Chilled Unsalted Butter (cubed)
  • 2 Egg Yolks
  • 4 Tablespoons Ice-cold Water

Place the flour, icing sugar and salt into a food processor and pulse a few times to ensure they are well mixed. Add the cubed butter and pulse until the mixture resembles fine breadcrumbs.

In a small bowl, mix together the egg yolks and cold water until combined.

Slowly drizzle in the egg mixture to the flour, pulsing until a dough forms. Be sure to not over mix. Remove the dough from the machine and allow to rest in the refrigerator for 30 minutes before using as required.

Cooking Notes

  • A great idea is to freeze portions of this pastry (or better still, line a tart tin all ready to go), to use at a moment’s notice.



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