Elisabeth Ayrton

Short Sweet Pastry

Preparation info

  • Difficulty

    Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

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.

Ingredients

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

Method

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.

©1975 The Estate of Elizabeth Ayrton

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