Short and sweet pastry

Sweet pastry is a variation of short pastry. For savoury tarts you need only omit the sugar and for suet crust you need to both omit the sugar and substitute chopped suet for butter. The ‘short’ in ‘short pastry’ derives from shortening - butter or lard - and not the time taken to make it. This is a particularly rich version, using lots of butter. It adds to the overall pleasure in taste as well as texture of the finished dish, but is more awkward to handle than a recipe that uses le