Shortcrust pastry

A simple and easy recipe for shortcrust pastry that takes away the guess work and the stress. Angela Nicolettou has the details.

Small tarts with shortcrust pastry Source: Unsplash/Kim Daniels

Sweet shortcrust pastry

Ingredients

200g plain flour

100g cold butter, cubed

40g caster sugar

1 egg, lightly beaten

½ tsp salt

Method

Place flour, sugar, salt and butter in a food processor and pulse until the mix resembles a fine crumb.

Add the egg and process until just combined to form a dough.

Turn dough onto a bench and knead until smooth. Shape into a disc, cover with plastic wrap and refrigerate for 30min before using.

The dough can be stored at this point in the fridge for 3 days or frozen for later use.

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