Shortcrust Pastry


This recipe makes enough for about 20 small tarts or 1 large tart. You may have some dough left over – if so, freeze it for later use.

Shortcrust Pastry


200 g plain flour
1⁄4 teaspoon salt
100 g butter, chopped into small 50–60 ml chilled water pieces

Put the flour, butter and salt in a food processor and whiz until the mixture resembles breadcrumbs. Add the water a little at a time and whiz until the mixture begins to form large clumps. Stop the machine before the mixture forms into a ball.

Turn the dough out onto your workbench and knead it gently for about 5 minutes. Form into a ball and wrap in plastic wrap. Refrigerate for 20–30 minutes.

When you are ready to cook, remove the dough from the fridge and roll it out as required, dusting with flour if necessary.

To blind-bake:

Blind-baking stops pastry from being soggy. Line your flan tin with dough and then with foil or baking paper. Add a weight, such as dried pulses (chick peas or lentils are good) or ceramic baking beans, and bake at 180–200°C for 10 minutes. Let the pastry case cool slightly, then add the filling and cook for the required amount of time.

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