This is the only sweet shortcrust pastry recipe I use. It’s pretty simple as long as you follow all the stages. But if you skip the chilling, or add extra flour to roll it out, I can’t promise you it’ll work as well. So follow the tips if you don’t want renegade pastry!
70g icing sugar
90g cubed cold butter
210g plain flour
These measurements will make a batch about the size of the photo above. It keeps on the fridge for a few days though, so I made a double batch – the amounts of ingredients shown in the photos below will therefore be double the amount you would need for a single batch.
A single batch would be more than enough to make a large tart, or a couple of batches of small tarts or sweet pies. It’s great for a tarte au citron, jam tarts and mini fruit pies. I’ll be using mine to make mince pies within the next couple of days, for which the recipe will follow, but if you’re used to working with pastry, you can of course crack on and feel free to use my mincemeat recipe as well.
3. Rub the butter into the flour and icing sugar. You’ll need strong fingers for this! The motion you’ll need to employ is as if you had lotion to rub in or sugar between your thumb and fingertips that you wanted rid of. The idea is to combine the butter with the sugar and flour without mixing it, as though you’re crating little crumbs of butter which are each covered with flour and icing sugar. Try your best to get all of the butter broken down, but it isn’t completely the end of the world if you end up with a couple of small butter lumps. It should look like this when you’re done: