Sweet Pastry | The Perfect Shortcrust Pastry

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?

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Sweet Pastry

Recipe Category: Baking
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 150 g flour
  • 100 g butter
  • 50 g fructose
  • 1 egg yolk
  • finely chopped zest of 1 orange - optional

Method

  • 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

Notes

for these tarts I used a combination of ½ a cup of whipped cream and 1 cup of Ambrosia custard

Click on the links for conversions and notes.

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