Sweet Shortcrust Pastry

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5 from 2 votes

Simple and delicious: homemade sweet shortcrust pastry for your pies and tarts

Prep Time15

Cook Time10

Resting time1 10

Course: Dessert

Cuisine: American, Australian, British

Keyword: sweet shortcrust pastry

Servings: mini tarts (or 2 large tart cases)

Calories: 94kcal

Equipment

kitchen mixer

Ingredients

125 grams butter
120 grams icing sugar (¾ cup)
1 egg yolk
3-4 teaspoons lemon juice
230 grams plain flour (all purpose flour) (1 ½ cups)
pinch salt

Instructions

Take butter from fridge and allow to sit for about 30 minutes.
Chop butter into cubes and beat in a stand mixer on med-high for 1-2 minutes.
Add icing sugar and mix on low speed until combined. Turn speed to med-high and beat again for 1-2 minutes or until mixture turns a pale colour.
Add egg yolk and 3 teaspoons of lemon juice and combine with a spatula.
Fold through sifted flour and salt. The mixture should all be a pale yellow colour with no dry of floury parts. If it seems too dry, add another teaspoon of lemon juice.
Turn out mixture onto bench and knead lightly to form a ball. Wrap in baking paper and place into the fridge for at least one hour.
Pre-heat oven to 180 degrees celsius (fan-forced).
Remove mixture from fridge and break into two pieces. Roll out on a lightly floured surface to a thickness of about 3mm.
To make mini tart cases, use an 8cm round cutter and place rounds into ungreased muffin/cupcake tins. Gently press into tin and then prick the base with a fork 3 times. Chill in the fridge for 10-20 minutes before placing a paper patty pan into each tin and fill with pie weights or rice. Bake for 8 minutes and then remove patty pan and weights. Place back into oven and cook for another 2-4 minutes or until a light golden brown colour.
To make a larger tart case, roll half of the pastry back onto the floured rolling pin and use a spatula to lift the rest of the pastry form the bench. Place in large tart tin and gently press into tin, trimming sides to fit. Prick all over with a fork. Chill in the fridge for 10-20 minutes before placing a large piece if baking paper into the tin and fill with pie weights or rice. Bake for 12 minutes and then remove weights. Place back into oven and cook for another 2-4 minutes or until a light golden brown colour.

Nutrition