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Basic shortcrust pastry

basic shortcrust pastry

Ingredients 6
Servings 1
Time 10 mins + 40 mins chilling time


  • 1
    egg yolk
  • 30
    ice water
  • 200
    cake flour
  • 1
  • 100
    very cold unsaturated butter - cut into cubes
  • 30
    castor sugar - optional for sweet pastry


20 mins

Mix the egg yolk and ice water together lightly.

Process flour, butter and salt (and sugar, if using) together in a food processor until the mixture looks like fine crumbs.

Add the egg yolk and water mixture and process just until pastry forms a ball, do not over-process.

Cover with cling wrap and refrigerate for 40 mins.

Roll out to approx 4mm thick and use to fill tart tin.

Use as per recipe or if baking blind (without filling), prick with a fork then bake with baking paper and baking beans at 200°C for 15 mins.

Remove paper and beans and bake for a further 5 mins.

If you don’t have a food processor, use your fingers to rub the butter into the dry ingredients until it resembles fine breadcrumbs. 

Then slowly add in the beaten egg/water mixture and mix until it comes together.

Reprinted with permission of The Sweet Rebellion, for more recipes click here.


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Read more on: tart  |  baking recipes  |  pastry  |  baking


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