Best 4 Sweet Short Pastry Recipes

HOW TO MAKE SWEET SHORTCRUST PASTRY

Steps:

• Place the flour, sugar and butter into a food processor and process it until it resembles fine breadcrumbs.
• Slowly adding the iced water until a smooth dough forms.
• Knead the dough into a ball on a lightly floured surface.
• Wrap in plastic wrap and place it into the fridge for at least 30 minutes.
• When you're ready to use your dough, roll it out on a lightly floured surface with a rolling pin until it is 3mm thick.
• If you're making a pie or dessert that has both a pastry bottom and top, it's best to divide your dough into 2 and roll them out separately.
• Bake the pastry in an oven preheated to 180 degrees celsius for approximately 20 minutes or until lightly golden and crispy.
• Please note that if you're not adding the pie/dessert filling immediately, place a sheet of baking paper over the bottom of the pastry and fill with baking weights or rice (uncooked) before placing into the oven. Remove the weights halfway through the baking time.
• Place the flour, sugar and butter into the TM bowl and mix on Speed 6 for 10 seconds (or until it resembles fine breadcrumbs).
• Add the iced water and knead for 1 minute on interval speed.
• Knead the dough into a ball on a lightly floured surface.
• Wrap in plastic wrap and place it into the fridge for at least 30 minutes.
• When you're ready to use your dough, roll it out on a lightly floured surface with a rolling pin until it is 3mm thick.
• If you're making a pie or dessert that has both a pastry bottom and top, it's best to divide your dough into 2 and roll them out separately.
• Bake the pastry in an oven preheated to 180 degrees celsius for approximately 20 minutes or until lightly golden and crispy.
• Please note that if you're not adding the pie/dessert filling immediately, place a sheet of baking paper over the bottom of the pastry and fill with baking weights or rice (uncooked) before placing into the oven. Remove the weights halfway through the baking time.

SWEET SHORTCRUST PASTRY

Steps:

• Put 150g plain flour and 75g unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs.
• Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. If the pastry feels too dry to form a dough, add 1 tbsp water. Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes. You could try using it to make our apple & blackberry pies.

SAVORY AND SWEET SHORT PASTRY

Steps:

• Put the flour and butter in a food processor and blitz to bread crumbs. If using your hands, rub the butter and flour together until the mixture resembles fine bread crumbs. Add the egg yolks (and if making sweet pastry, the sugar) and a pinch of salt and stir together with a knife. Squidge the mixture together into a ball. If the pastry feels very dry add the water (or if making sweet pastry, the cream or milk), but try and get by without for a more tender pastry.
• Once the pastry is all squidged together, pop it in the refrigerator to rest for 30 minutes.
• After 30 minutes, remove it from the refrigerator and let it warm up a little (if you use it straight from the refrigerator and try to roll it out, the pastry will just be a hopeless crumbly mess). Roll the pastry out on a lightly floured board and use as required.

BASIC SHORT-CRUST PASTRY

Steps:

• Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
• Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
• To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
• Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.