Elisabeth Ayrton

Short Sweet Pastry

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

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

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