I can remember watching MasterChef and someone commenting that everyone should have a basic pastry recipe in their head. Well, I have a cake recipe in my head which is a good thing to have. It means I can bake something no matter where I am. However, I didn’t have a pastry recipe and all I could remember from this program was 3:2:1. I could not remember what the 3:2:1 stood for but I decided it had to be flour:butter:sugar from looking at my other pastry recipes. The one thing I love about making pastry is you can always make more than you need and then freeze it until you need some more. I always use my ceramic baking beads to blind bake my pastry, but you can use rice or beans instead. This sweet shortcrust pastry is perfect for any tart base so have fun experimenting. Over the years I have come back time and time again to this sweet pastry recipe.
Do you have a recipe memorized?
- 150 g flour
- 100 g butter
- 50 g fructose
- 1 egg yolk
- 1 orange, finely chopped zest - optional
- In a food processor, mix the flour, butter and fructose until they resemble bread crumbs
- Add the egg yolk and continue processing until the dough comes together
- Remove from the processor and place onto some cling film
- Flatten slightly and cover with the cling film
- Refrigerate for 30 minutes to allow the pastry to rest
- Preheat the oven to 180° Celsius
- Roll out on a well floured surface until very thin
- Place into your tart tin/s (I spray mine with a baking spray first)
- Do not trim the edges and make sure the pastry is pushed onto the tin
- Patch up any holes with small pieces of pastry
- Place a piece of baking paper over the pastry and fill with the baking beans
- Refrigerate for 10 minutes to allow the pastry to cool down
- Bake for 10 minutes and then remove the baking beans
- Bake for a further 5 minutes
- Leave to cool before filling
Click on the links for conversions and notes.
What I blogged:
- one year ago – coriander pesto chicken pasta
- two years ago – Chicken With Olives And Sun Dried Tomatoes
30 thoughts on “Sweet Pastry”
I use 175gms flour, 75 butter, 50 sugar and 1 egg yolk. It’s a really short and sweet pastry.
I shall give it a try!
I always say that I will remember a couple of recipes, which I REALLY should but always check just in case…
I often check my recipes as well 🙂
Beautiful, simple pastry. I have such a bad memory, but having a few recipes memorized is something I’ve been wanting to work on. I’d like to get a basic muffin and bread recipe that I no longer need to pull out the cookbook for. At one point in college, I almost did have my favorite pancake recipe memorized. 🙂
I think I shall join you in aiming to memorize a bread recipe! that way you can never go hungry 🙂
A perfect sweet pastry my friend, it looks so good 😀
Choc Chip Uru
thank you CCU 🙂
Lovely tarts there….I know shortbread. It is my party piece 🙂
That is another recipe on my to do list 🙂
That IS easy to commit to memory, thanks Tandy!
my pleasure 🙂
Great recipe, very useful to have in mind 🙂
thanks Giovanna! And I love the new gravatar 🙂
Tandy, that’s a very easy recipe to remember, thank you for that! 😀
my pleasure Lorraine 🙂
No, I don’t have a recipe that I remember always, but there are a couple of meals I can throw together without a piece of paper in front of me. 🙂
that is perfect!
MMMMM,…Beautiful creations, we said it all before! 🙂 Your pastry recipe is a winner! Yummy too! 🙂 Have a great & fun weekend! 😉 xxx
Such pretty tarts!! Does the fructose help with the cohesiveness of the dough? Or add a nice flavor?
I use fructose instead of sugar as it has the same texture. It is slightly sweeter than sugar but in this you don’t notice the difference much 🙂
What lovely tarts! And you’re right, it’s so important to have the standbys memorized!
I must add a few more to my memory banks 🙂
The pastry looks delectable Tandy. And I don’t think I do have a recipe firmly in my head, I always end up checking if I’m making things like pastry, maybe I should trust my insticts more !
I often check up a recipe I make over and over again as with baking it could be disastrous to get one ingredient even slightly wrong 🙂