Best 4 Sweet Short Pastry Recipes

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Indulge in the delectable world of sweet short pastry, a culinary masterpiece that combines the perfect balance of crispness and tenderness. This versatile pastry dough forms the foundation of mouthwatering desserts, from classic fruit tarts and rustic galettes to intricate lattice pies. With its buttery, crumbly texture and delicate sweetness, sweet short pastry elevates any filling, transforming it into an extraordinary treat. This article presents a collection of carefully curated recipes that showcase the versatility of sweet short pastry, offering a range of flavors and techniques to suit every palate. From the simplicity of a classic apple tart to the elegance of a chocolate ganache tart, these recipes provide step-by-step instructions to guide you in creating stunning desserts that will impress your loved ones. Embark on a culinary journey as we explore the art of sweet short pastry, unlocking the secrets to creating exceptional desserts that will leave a lasting impression.

Check out the recipes below so you can choose the best recipe for yourself!

HOW TO MAKE SWEET SHORTCRUST PASTRY



How To Make Sweet Shortcrust Pastry image

Learn how to make deliciously sweet shortcrust pastry - it's so easy! Just 4 basic ingredients and 5 minutes prep time... it couldn't be any simpler!

Provided by Lucy - Bake Play Smile

Categories     basics

Time 1h

Number Of Ingredients 4

265 g (2 cups) plain flour
3 tbs caster sugar (superfine sugar)
150 g butter (cold and chopped)
2-3 tbs icy cold water (see notes)

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.

Nutrition Facts : Calories 2125 kcal, Carbohydrate 227 g, Protein 27 g, Fat 124 g, SaturatedFat 77 g, Cholesterol 323 mg, Sodium 1076 mg, Fiber 7 g, Sugar 37 g, ServingSize 1 serving

SWEET SHORTCRUST PASTRY



Sweet shortcrust pastry image

Learn how to make sweet shortcrust pastry. You'll be surprised how easy it is, then you can make all sorts of desserts like our apple and blackberry pies

Provided by Miriam Nice

Categories     Afternoon tea, Dessert

Time 20m

Yield Makes around 300g

Number Of Ingredients 4

150g plain flour
75g unsalted butter
50g icing sugar
1 egg yolk

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.

Nutrition Facts : Calories 275 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

SAVORY AND SWEET SHORT PASTRY



Savory and Sweet Short Pastry image

Oh, go on. Give it a go! I know pastry is the nemesis of the average person's baking repertoire, but do try these recipes, even if just the once. This pastry is crumbly, buttery, and completely lovely. The ingredients differ slightly for the savory and sweet versions, so follow the list for the one you need, but the method is virtually the same.

Provided by Lorraine Pascale

Time 40m

Yield Makes about 1lb 2oz (500g)

Number Of Ingredients 13

1 cup/4 1/2oz/125g all-purpose flour
1 cup plus 1 tbsp/4 1/2oz/125g cake flour
9 tbsp/4 1/2oz/125g cold butter, cubed
2 egg yolks
Large pinch of salt
1 to 4 tbsp water, if needed
1 cup/4 1/2oz/125g all-purpose flour
1 cup plus 1 tbsp/4 1/2oz/125g cake flour
9 tbsp/4 1/2oz/125g cold butter, cubed
2 egg yolks
2 tbsp superfine sugar
Large pinch of salt
1 to 4 tbsp light cream or milk, if needed

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



Basic Short-Crust Pastry image

Regarding this basic short-crust pastry: the dough takes just 10 minutes to make, so resist the temptation to buy that pre-made crust from the refrigerator case. Homemade pastry always tastes better. Make it the day before. You can even roll it out, line the tart pan and keep it frozen until you're ready to bake.

Provided by David Tanis

Categories     side dish

Time 10m

Yield One 9 and 1/2-inch tart crust

Number Of Ingredients 4

145 grams all-purpose flour (about 1 cup)
1/2 teaspoon kosher salt
1 stick cold unsalted butter (1/4 pound), cut in 1/8-inch pieces
3 tablespoons ice water

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.

Nutrition Facts : @context http, Calories 1268, UnsaturatedFat 28 grams, Carbohydrate 95 grams, Fat 93 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 58 grams, Sodium 658 milligrams, Sugar 0 grams, TransFat 4 grams

Tips:

  • Use cold butter: Cold butter is easier to work with and will help to create a flaky pastry.
  • Work quickly: Sweet shortcrust pastry is a delicate dough, so it's important to work quickly to avoid overworking it.
  • Chill the dough before baking: Chilling the dough before baking will help to prevent it from spreading too much in the oven.
  • Bake the pastry until it is golden brown: The pastry should be a light golden brown color when it is done baking.
  • Let the pastry cool before filling: Allow the pastry to cool completely before filling it, otherwise the filling may cause the pastry to become soggy.

Conclusion:

Sweet shortcrust pastry is a versatile dough that can be used for a variety of desserts. It is easy to make and can be tailored to suit your own taste. With a little practice, you'll be able to create perfect sweet shortcrust pastry every time.

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