Sweet Pastry
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Sweet pastry for sweet tarts.
Plain flour 180g, 6oz
Salt  ½ teaspoon
Cold butter  90g, 3oz
Sugar 30g, 1oz
Cold water  2 tablespoons

For a 15cm-18cm dish  125g, 4oz pastry
For a 20cm-23cm dish 180g, 6 oz pastry
For a 25cm dish use   250g, 8oz pastry
Weight of pastry equals amount of flour required.

Shortcrust Pastry

The amount of water required will depend on the dryness of the flour, relative humidity of ambience etc.

Sieve the flour and salt together, cut the butter into the flour and rub with your fingertips till it becomes fine breadcrumb consistency.

Add water and stir with a rounded knife until the mixture begins to bind together. Use your hand to knead lightly until the dough is formed.

To make a 'latticed' flan, use ¾ of this dough to make a base in the flan dish, and roll out, and cut into strips, the rest of the ball of dough.


See also Val's plain pastry recipe

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Last updated by: Webmaster , 18-Aug-2006 03:52 PM

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