Sweet shortcrust pastry

“So this is Christmas…”

This one was a little different from the past few years. After a pretty major catastrophe in the mothership’s household, we moved a new set of grandparents into her house. On a brighter note… This means I have more people to FEED!!!

This post is a pointless pre-amble to the good stuff, which will arrive soon… I hope.

Sweet pastry

This is a sweet pastry recipe that I swear by. I hope it works as well for you as it does for me.

  • 330g plain flour
  • 100g icing sugar
  • zest of 1 lemon
  • 1/4 tsp salt
  • 180g butter
  • 1 large egg yolk
  • 4-8 tbsp ice cold water


  1. Put the flour, sugar, salt and lemon zest into a large mixing bowl. GIve it a quick mix so all the ingredients are combined.
  2. Add the butter and rub it into the flour mixture, until the mixture resembles coarse breadcrumbs.
  3. Add the egg yolk and water, and mix until the mixture just starts to come together. If you clump some in your fist the dough should stay together. If it is still too crumbly add another tablespoon of water and mix again.
  4. Turn the dough out onto a lightly floured surface and knead for a few seconds; just until you have a uniform dough. Flatten the dough into a disk, wrap in cling-film and refrigerate for at least 2 hours or freeze for up to a month.
  5. Depending on what you are making with your pastry, brush your mould/tart tray with melted butter and pop it in the fridge. Roll the dough to about 3mm thick. Cut out your dough, then line your refrigerated mould with the disks. Place the moulds in the fridge for another 30 mins. Line the tart shells with parchment or foil and fill with baking beans or rice and bake in a oven preheated to 150C/300F. Bake for about 25 mins or until golden brown. If not browned after 25 mins remove the beans and parchment and bak for another 5 minutes until browned. Leave in the mould to cool.
Slighly adapted from my fave Ottolenghi – Thanks O!

6 thoughts on “Sweet shortcrust pastry

  1. Pingback: Cranberry-licious mince pies | Lemon Cake

  2. Pingback: White chocolate & raspberry tartlets | Lemon Cake

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