Louise Johncox

Sweet Shortcrust Pastry

Preparation info
  • Makes enough to line a

    20 cm

    tart tin
    • Difficulty

      Easy

Appears in
The Baker's Daughter: Timeless recipes from four generations of bakers
The Baker's Daughter

By Louise Johncox

Published 2014

  • About

In the mornings, Dad first made the bread dough, followed by the bun dough and cream cakes. He made batches of sweet pastry every day plus he made plain pastry and puff pastry in the afternoons for subsequent days. Dad’s pastry was pretty perfect, but I am biased.

Ingredients

  • 100 g plain flour, plus extra for dusting
  • 60 g butter
  • ½

Method

Put the flour and butter in a food processor and mix together until the mixture resembles fine breadcrumbs. If using hands, rub the butter and flour together until you have breadcrumbs.

Add the egg to the caster sugar and salt, then stir with a palette knife - this allows the sugar grains to dissolve into the egg so that the sugar is evenly distributed throughout the pastry. Add the egg