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Keith Floyd

Sweet Shortcrust Pastry

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Floyd on Britain & Ireland
Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

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

Ingredients

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

Method

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.

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