Sweet Shortcrust Pastry for Tarts

Name: Sweet Shortcrust Pastry for Tarts
Yield: Makes 1 pastry case
Ingredients: a rolling pin, or empty wine or whisky bottle; 2 tablespoons iced water; 1 tart tin (my old tin is 29cm in diameter but you can use smaller); 250g/9oz plain flour; 1 egg, lightly beaten, for sealing the cooked pastry; baking beans (I use old dried beans and pasta which I keep in a tin to use again and again); ½ teaspoon salt; all-purpose cling film, baking parchment, or foil; 2 tablespoons icing sugar; 125g/4½oz butter, chilled and diced; 2 egg yolks

Preparation info

Makes
1
pastry case

Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

About

Making pastry is quite therapeutic – a bit like making bread – and once you get a recipe that works for you it is worth sticking with it. Bought pastry feels like putty and never tastes of anything so, if you have time, do make your own. And, once you are happy with your pastry, you can experiment with the fillings.

Ingredients

For the pastry

250g/9oz plain flour
½ teaspoon

Method

Sift the flour, salt and icing sugar into a bowl. Rub in the butter until it resembles breadcrumbs. Beat the yolks with the iced water and add it to the flour, mixing it together lightly with a knife. Turn the mixture onto a lightly floured surface and knead into a smooth ball. Wrap in cling film and chill for 30 minutes.

Preheat the oven to

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Part of

Sweet Contentment, Honey & Spice

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