Description

James Martin’s Sweet Shortcrust Pastry is a rich, buttery pastry made with flour, butter, sugar, and eggs. The addition of sugar gives the dough a subtle sweetness, making it ideal for dessert pies and tarts. It’s known for its delicate, crumbly texture and is easy to handle, making it a favorite for both simple and intricate desserts.

Ingredients

Here’s what you’ll need to create this versatile pastry:

Plain flour (225g): Forms the base of the pastry, providing structure.
Butter (150g, chilled and cubed): Adds richness and creates a flaky texture.
Caster sugar (25g): Sweetens the dough and gives it a slight crispness when baked.
Egg (1 large, beaten): Helps bind the dough and adds richness.
Cold water (1-2 tbsp, if needed): Used to bring the dough together if it’s too dry.
Pinch of salt: Enhances the flavor of the pastry.

Instructions

Step 1: Combine the Dry Ingredients

In a mixing bowl, sift together the plain flour and a pinch of salt.
Add the cubed chilled butter to the flour.

Step 2: Rub in the Butter

Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. If you prefer, you can pulse the flour and butter together in a food processor for a few seconds.

Step 3: Add the Sugar and Egg

Stir the caster sugar into the flour and butter mixture.
Add the beaten egg and gently mix until the dough starts to come together. If the dough is too dry, add 1-2 tablespoons of cold water, a little at a time, until you can form a smooth dough.

Step 4: Chill the Dough

Shape the dough into a disc, wrap it in cling film, and refrigerate for 30 minutes. Chilling the dough allows the butter to firm up, making it easier to roll and helping prevent shrinkage during baking.

Step 5: Roll Out the Pastry

Once chilled, remove the dough from the fridge and let it soften slightly at room temperature.
On a lightly floured surface, roll the pastry out to about 3-5mm thick. Make sure to roll evenly and lift and turn the dough as you go to prevent it from sticking.

Step 6: Line the Tart Tin or Pie Dish

Carefully transfer the rolled-out pastry into your tart tin or pie dish. Gently press it into the edges, trimming any excess pastry from the edges.
Prick the base of the pastry with a fork to prevent air bubbles from forming during baking.

Step 7: Chill Again (Optional)

For the best results, chill the lined tart tin in the fridge for another 10-15 minutes before baking to help the pastry hold its shape during baking.

Step 8: Blind Bake the Pastry

Preheat your oven to 180°C (350°F).
Line the pastry with a sheet of parchment paper or foil, then fill it with baking beans or dried rice to weigh it down.
Bake the pastry for 10-15 minutes until the edges are golden.

Step 9: Remove the Baking Beans and Finish Baking

Remove the parchment paper and baking beans, then return the pastry to the oven and bake for another 5-10 minutes until the base is cooked and lightly golden.
Once baked, allow the pastry to cool completely before adding your chosen filling.