Shortcrust pastry

Small tarts with shortcrust pastry Source: Unsplash/Kim Daniels

A simple and easy recipe for shortcrust pastry that takes away the guess work and the stress. Angela Nicolettou has the details.

Sweet shortcrust pastry

Ingredients

200g plain flour

100g cold butter, cubed

40g caster sugar

1 egg, lightly beaten

½ tsp salt

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Method

Place flour, sugar, salt and butter in a food processor and pulse until the mix resembles a fine crumb.

Add the egg and process until just combined to form a dough.

Turn dough onto a bench and knead until smooth. Shape into a disc, cover with plastic wrap and refrigerate for 30min before using.

The dough can be stored at this point in the fridge for 3 days or frozen for later use.

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