Sweet shortcrust pastry

Preparation info

  • This will make enough pastry for

    2x24 cm

    tart tins
    • Difficulty


Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About

I prefer to use loose-bottomed tins as they make it easier to remove the cooked tart when finished. Simply sit the tart base on a soup plate and lower the rim to the bench, then slide the tart off the tart base onto a serving plate or board. The dough will keep for 6 days in the fridge.


  • 150 g unsalted butter, taken from the fridge 20 minutes beforehand and cut into 1-cm cubes
  • ¼ tsp fine salt


Place the butter and salt in the mixing bowl of a food mixer and, using the paddle mixer, beat on medium speed until soft and smooth.

Turn the speed to low then mix in the icing sugar. Once incorporated, mix in the ground nuts, then the egg and lastly the flour. The instant the mixture resembles a dough, albeit a loose one, stop mixing. Tip it onto a clean bench and gently bring it toge