Sweet Pastry Tart Shell

Preparation info
  • Makes approx.

    250 g

    • Difficulty


Appears in

By Samantha Clark and Samuel Clark

Published 2001

  • About

This pastry will fill a 24cm tart tin with a loose bottom, and will serve six. The raw dough can be made in advance and chilled, or frozen.


  • 140 g plain flour
  • 30 g icing sugar
  • 75


Sift the flour and icing sugar together. In a food processor or by hand, blend the butter with the flour until you have a texture similar to fine breadcrumbs. Add the egg yolk and mix until the ingredients more or less come together. If the pastry looks too dry add a tiny splash of milk or water. Shape into a ball, flatten slightly, wrap in clingfilm and chill in the fridge for a minimum of an