Sweet Short Crust Pastry

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    INGREDIENTS

    • 1 ¼ cups plain flour
    • ½ cup icing sugar
    • 125g cold unsalted butter, cut into cubes
    • 2 Tbsp iced water, approximately

    METHOD

    1. To make pastry, process flour, icing sugar and butter in a food processor until crumbly.
    2. Add enough iced water to make the mix come together.
    3. Knead dough gently on a lightly floured surface, wrap in plastic, refrigerate for 20 minutes.
    4. Preheat the oven to 180°C.
    5. Grease a 12.5cm x 35cm (or 24cm round) loose based tart tin.
    6. Roll pastry between 2 sheets baking paper to fit tin size.
    7. Ease pastry into tin, trim excess, tidy with your fingers to fit neatly. Prick base with a fork. Refrigerate for 15 minutes.
    8. Place tin on an oven tray. Cover pastry with baking paper, fill with pastry weights or uncooked rice.
    9. Bake for 10 minutes. Remove baking paper and weights. Cook for 10 minutes.
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