Sweet Shortcrust Pastry

Preparation info
    • Difficulty


Appears in

By Keith Floyd

Published 1988

  • About

This sweetened shortcrust pastry is used for fruit flans and little open tartlets.


  • 8 oz (250 g) plain flour
  • Pinch salt
  • 2


Follow the method for shortcrust pastry (above) but add the sugar after rubbing in the fat. Mix to a firm dough with the egg yolk and a little water. Allow to ‘rest’ in the refrigerator for 30 minutes before using.