Shortcrust Pastry and Sweet Shortcrust Pastry

The first pastries in England were probably hot-water crust, but a variety was used over the years. Both of the pastries here share a basic method: the difference is the sugar. Use the unsweetened, obviously, in savoury tarts and flans; the sweetened in open fruit tarts and other sweet pastries. The latter pastry contains sugar, but it also differs in that I’ve added an extra egg yolk for a richer finish. You could use water instead, but I’m giving you the recipe with the maximum flavour. E