Sweet shortcrust pastry

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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
  • 90 g icing sugar, sifted
  • 30 g finely ground almonds or walnuts or hazelnuts
  • 1 egg
  • 250 g white flour, sifted


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 together into one mass. Roll into a ball, press flat, divide into two and wrap tightly in plastic wrap. Place in the fridge and leave it to rest for at least 3 hours before rolling out on a lightly floured bench to line your tart shell. Chill the lined tart shell for an hour in the fridge before baking.

To bake blind: Make a cartouche and press this into the chilled pastry shell, then fill to two-thirds with rice, dried pulses or baking beans. Place on a baking tray and bake at 180°C until the pastry rim turns golden. Take out of the oven and carefully pull the cartouche and its contents out. Patch any tears with extra dough. Put the empty shell back into the oven and bake until it’s golden all over.