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Dessert shortcrust pastry recipe

Dessert shortcrust pastry recipe


  • Recipes
  • Dish type
  • Pies and tarts
  • Pastry
  • Shortcrust pastry

I was given this shortcrust pastry recipe by a dear Italian friend. This recipe makes enough for a 23cm or 25cm tart tin.

24 people made this

IngredientsMakes: 1 enough pastry for a 23cm tart tin

  • 300g plain flour
  • 140g caster sugar
  • 2 eggs, beaten
  • 1 tablespoon baking powder
  • 1 pinch of salt
  • grated zest of 1 lemon
  • 50g extra virgin olive oil
  • a few tablespoons of milk

MethodPrep:20min ›Ready in:20min

  1. Place flour, sugar, eggs, baking powder, salt and lemon zest in a large bowl. Stir in oil and a few tablespoons of milk to create a compact but soft dough. Arrange pastry in a lightly floured 23 or 25cm tart tin. Fill and bake as instructed in your favourite tart recipe.

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Eggless Shortcrust Pastry

An eggless and easy shortcrust pastry recipe you can't miss: find out all the ingredients to prepare the basis of your new amazing desserts.

Type of dish

Dietary Consideration

Serves for

Total time

Ingredients


Ingredients

  • Serving Size: 1 (67.3 g)
  • Calories 307.7
  • Total Fat - 17.7 g
  • Saturated Fat - 11 g
  • Cholesterol - 45.7 mg
  • Sodium - 511.5 mg
  • Total Carbohydrate - 32.7 g
  • Dietary Fiber - 1.1 g
  • Sugars - 0.1 g
  • Protein - 4.6 g
  • Calcium - 75.2 mg
  • Iron - 0.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Sift plain flour, baking powder and salt into a bowl (or in the bowl of the food processor).

Step 2

Rub in the butter with finger tips (or use pulse button on the food processor) until mixture resembles course breadcrumbs.

Step 3

Gradually add water, starting with 1 tablespoon (how much you will need will depend on the gluten in your flour) until dough becomes a ball.

Step 4

Remove and wrap in cling wrap and refrigerate for 30 minutes before using


Place the flour in a mixing bowl. Cut the butter and lard into cubes and add to the flour with a pinch of salt.

Using your fingertips rub the butter and lard into the flour until it resembles fine breadcrumbs, (or even easier- blend it in a food processor).

Add 3-4 tbsp ice cold water, gradually stirring it into the dough with a knife until it just sticks together. If necessary add a little more water until the dough sticks together.

Turn the mixture out on a floured work surface and knead gently into a ball. Cover with cling film and chill in the fridge for 15 minutes if possible. This will help the pastry relax and prevent shrinkage.

Always roll the pastry in one direction only, turning the dough a quarter turn every couple of rolls so that it stays in shape. Roll rather than stretch the dough. Use the dough according to the recipe, and if possible allow to chill 15 minutes in the fridge before being baked.


Custard Recipe

You can buy tinned custard to eat with your apple or jam tart. This does taste all right, but as always, homemade tastes even better. It is extremely quick and easy to make your own custard using the custard powder available in supermarkets and stores.

Enjoy your jam tart with custard

Ingredients

Step 1

  1. Add a very small amount of milk to a cup.
  2. Add one tablespoon of custard powder and stir in well.
  3. Making sure there are no lumps in the mixture.
  4. Add the remainder of half a pint of milk to a pan and heat.
  5. Stir the milk in the pan constantly or you will end up with burnt milk.

Step 2

  1. Give the custard powder and milk in the cup another quick stir.
  2. Just as the milk is about to boil in the pan add the custard mixture gradually but quickly.
  3. In order to make lump-free custard it must be stirred ALL the time until the hot milk turns in to the custard.
  4. It is a matter of taste whether you make thin or thick custard.
  5. Always make thicker custard than you require and then if necessary thin it out by adding some more milk.
  6. The custard is cooked and ready to serve immediately on to your tarts, pies or fruit.

    • 200g (1 2/3 cups) plain flour
    • 20g (about 1/4 cup) ground almonds
    • 35g (1/3 cup) confectioners' sugar
    • 125g (1/2 cup/1 stick) cold butter, diced
    • 1 egg, separated
    1. Put the flour, almonds, and confectioners' sugar into a large bowl and mix together until well combined.
    2. Add the butter to the dry ingredients and rub into the flour until you get a mixture that looks like fine breadcrumbs.
    3. Add the egg yolk (save the white for glazing) and 1 tablespoon of cold water and stir into the flour with a round-ended knife. The mixture will start to clump together after you have mixed for a minute or so, but there will still be some floury patches in the bowl. Turn the contents of the bowl onto a large piece of cling film and knead briefly until all the pastry has come together into a ball. Wrap in the cling film and place in the fridge for 30 minutes, or until you are ready to use it.
    1. Preheat the oven to 375°F/190°C/170°C fan/gas 5. Roll out the chilled pastry between two pieces of cling film until it is a few centimeters larger than your tin. You could also do this on a floured surface, but the pastry is so fragile I find it easier to handle between cling film. Peel off the top layer of cling film then invert the pastry circle into the prepared tart tin, gently pressing it into all the edges. Put the pastry-lined tin into the fridge for at least 30 minutes before baking.
    2. Remove the cling film from the pastry, prick the base all over with a fork then line the inside with baking parchment and baking beans (you could also use uncooked lentils or rice if you don’t have baking beans—anything that will weigh the paper down).
    3. Bake for ten minutes, then carefully remove the paper and beans and bake for a further ten minutes, until the base is crisp. You are now ready to fill the case.

    From Twist: Creative Ideas to Reinvent Your Baking, © 2017 by Martha Collison. Reprinted by permission of HarperCollins.


    Mixed berry lattice pie with homemade shortcrust pastry

    I am not a summer person. I do not appreciate the heat except when I’m lying on a beach or am in the swimming pool. I don’t like feeling hot and bothered. But what I do like about summer is the abundance of summer fruit that just begs to be used. Berries, peaches, watermelons and mangoes are a regular in our household during the warmer months and this is what I miss most about summer during winter. So to celebrate summer fruit, I’ve decided to develop a few recipes making them the star of the show. Yesterday I decided to turn the berries in my fridge into a beautiful berry lattice pie and topped it with a very pretty (although quite rustic-looking) lattice pastry top.


    Now listen, you are not allowed to judge how wonky my lattice-top looks. This was the first time I ever attempted this kind of fancy pastry-work and even though I got the gist of it, the execution could’ve been a bit better. It also didn’t help that I made a very short shortcrust pastry which was pretty much just butter with a little flour folded in. Note to self: don’t up the amount of butter in your fool-proof shortcrust recipe. But even though the pastry was a serious bitch to work with, this pie came out quite beautiful. A bit rough around the edges but we all are, no? (for a great lattice-top tutorial, visit The Kitchn)

    And let’s face it, when it comes to food, the prettiness only lasts so long. As soon as you take that first bite, the only thing that matters is how it tastes and this berry lattice pie tastes mighty good. The berry filling is just the right amount of tart and sweet which is just delicious with the buttery pastry. I served the pie with double thick cream which my guests dolloped onto their slices and finished it off with a dusting of icing sugar. It made for a lovely end to our meal and I can tell you, it tastes pretty good for breakfast the next day too.


    • 4 cups all-purpose flour
    • 1 ½ teaspoons salt, or more to taste
    • 1 ½ cups butter
    • 3 eggs
    • 1 cup cold water

    Mix flour and salt together in a large bowl. Cut butter into the flour mixture until it is the consistency of breadcrumbs.

    Lightly beat eggs together in a separate bowl stir into butter-flour mixture. Add water and mix just until incorporated, using your hands to bring dough together.

    Turn dough onto a floured work surface and cut into 4 portions. Refrigerate dough for 15 to 30 minutes before using.


    How to blind bake shortcrust pastry with baking beads, rice or dried beans?

    I have baking beads as I think they work perfectly. But I have heard and seen good results with rice or beans or even flour too, you choose what you want!

    The best advice I can give is to crumple up greaseproof paper (I use the same bit I used to roll pastry out on).

    Tip your chosen weight into the crumpled paper.

    Allow the paper to hangover the crust to prevent it colouring too quickly.


    Peach Tarte Tatin

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