Short Sweet Pastry

Very good for all sweet open tarts where puff pastry is not called for. When the filling itself is very sweet, a good short pastry may be preferred. (For all other pastries ff.)

These quantities will make 1 large open tart.


  • ½ lb. (240 g.) plain flour
  • 4 oz. (120 g.) butter
  • 1 egg
  • 2 oz. (60 g.) caster sugar
  • a pinch of salt


Mix the salt with the flour and sift them into a basin. Rub in the butter, add the sugar. Now stir in the well-beaten egg, and add enough cold water to form a rather stiff dough. Roll out and bake in oven about 425° F., gas mark 7.

A quarter of a teaspoon of grated lemon or orange rind added to the dry ingredients makes a delicious pastry for lemon or orange tartlets.