This easy, buttery sweet shortcrust pastry is perfect for any dessert or tart. Made with simple ingredients like flour, butter, and egg yolks, it’s quick to prepare and results in a deliciously crisp, golden crust. Whether you’re making fruit tarts or custard pies, this recipe is a must-have in your baking repertoire.
Ingredients Needed:
- 250g plain flour
- 125g unsalted butter, cold and cubed
- 50g icing sugar
- 2 large egg yolks
- 2 tablespoons cold water (if needed)
- A pinch of salt
How To Make Sweet Shortcrust Pastry?
- Prepare the Dry Ingredients: in a large mixing bowl or food processor, combine 250g (9 oz) of plain flour, 50g (1.75 oz) of icing sugar, and a pinch of salt. If using a food processor, pulse a few times to mix everything evenly.
- Add the Butter: Add 125g (4.5 oz) of cold, cubed butter to the flour mixture. If using a food processor, pulse until the mixture resembles fine breadcrumbs. If mixing by hand, rub the butter into the flour with your fingertips until the mixture is crumbly.
- Incorporate the Egg Yolks: Add 2 large egg yolks to the mixture. If the dough feels too dry, add 1-2 tablespoons of cold water, one tablespoon at a time, until the dough comes together. It should be soft but not sticky.
- Form the Dough and Chill: Turn the dough out onto a lightly floured surface and gently knead it into a ball. Flatten the ball slightly into a disc, wrap it in cling film (plastic wrap), and refrigerate for at least 30 minutes. Chilling helps firm up the butter and relax the gluten, making the dough easier to roll out.
- Roll Out the Pastry: Once chilled, remove the dough from the fridge and let it sit at room temperature for a few minutes if it’s too stiff to roll. Lightly flour your work surface and rolling pin, then roll out the dough to about 3mm (1/8 inch) thickness, turning it occasionally to prevent sticking.
- Line Your Tart Tin: Carefully lift the rolled-out pastry and drape it over your tart tin or pie dish. Press the pastry gently into the tin, ensuring it fits snugly in the corners. Trim any excess pastry from the edges with a sharp knife.
- Chill and Blind Bake: For the best results, chill the lined tart tin in the fridge for another 15-20 minutes to prevent the pastry from shrinking while baking. Preheat your oven to 180°C (350°F). To blind bake, line the pastry with parchment paper and fill it with baking beans or rice. Bake for 15 minutes, then remove the paper and beans and bake for an additional 5-7 minutes, or until the pastry is golden and crisp.
- Use or Store the Pastry: Your sweet shortcrust pastry is now ready to be filled and baked according to your recipe. If not used immediately, the baked pastry shell can be stored in an airtight container for up to 3 days, or the unbaked dough can be wrapped tightly and frozen for up to 1 month.
Recipe Tips:
- Keep Butter Cold: Use cold butter to make the pastry flaky and tender.
- Don’t Overmix the Dough: Mix the dough gently to keep it soft and light.
- Chill the Dough: Put the dough in the fridge to make it easier to roll and stop it from shrinking when baked.
- Blind Bake: Blind bake the pastry to keep it crispy and avoid sogginess.
- Roll Evenly: Roll the dough evenly for a perfect, golden crust.
How To Store Leftovers?
- Refrigerate: Let the pastry cool to room temperature. Wrap it in plastic and store it in the fridge for up to 3 days.
- Freeze: Wrap the dough in plastic and freeze for up to 1 month. Thaw in the fridge for a few hours or overnight.
Nutrition Facts:
- Calories: 220 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 50mg
- Sodium: 50mg
- Potassium: 35mg
- Total Carbohydrate: 26g
- Dietary Fiber: 0g
- Sugars: 6g
- Protein: 2g
Try More Nigella Lawson Recipes:
- Nigella Lawson Sweet Shortcrust Pastry
- Nigella Sweet Chili Sauce Recipe
- Nigella Sweet And Salty Chocolate Cookies
Nigella Sweet Shortcrust Pastry Recipe
Description
This easy, buttery sweet shortcrust pastry is perfect for any dessert or tart. Made with simple ingredients like flour, butter, and egg yolks, it’s quick to prepare and results in a deliciously crisp, golden crust. Whether you’re making fruit tarts or custard pies, this recipe is a must-have in your baking repertoire.
Ingredients
Instructions
- Prepare the Dry Ingredients: in a large mixing bowl or food processor, combine 250g (9 oz) of plain flour, 50g (1.75 oz) of icing sugar, and a pinch of salt. If using a food processor, pulse a few times to mix everything evenly.
- Add the Butter: Add 125g (4.5 oz) of cold, cubed butter to the flour mixture. If using a food processor, pulse until the mixture resembles fine breadcrumbs. If mixing by hand, rub the butter into the flour with your fingertips until the mixture is crumbly.
- Incorporate the Egg Yolks: Add 2 large egg yolks to the mixture. If the dough feels too dry, add 1-2 tablespoons of cold water, one tablespoon at a time, until the dough comes together. It should be soft but not sticky.
- Form the Dough and Chill: Turn the dough out onto a lightly floured surface and gently knead it into a ball. Flatten the ball slightly into a disc, wrap it in cling film (plastic wrap), and refrigerate for at least 30 minutes. Chilling helps firm up the butter and relax the gluten, making the dough easier to roll out.
- Roll Out the Pastry: Once chilled, remove the dough from the fridge and let it sit at room temperature for a few minutes if it’s too stiff to roll. Lightly flour your work surface and rolling pin, then roll out the dough to about 3mm (1/8 inch) thickness, turning it occasionally to prevent sticking.
- Line Your Tart Tin: Carefully lift the rolled-out pastry and drape it over your tart tin or pie dish. Press the pastry gently into the tin, ensuring it fits snugly in the corners. Trim any excess pastry from the edges with a sharp knife.
- Chill and Blind Bake: For the best results, chill the lined tart tin in the fridge for another 15-20 minutes to prevent the pastry from shrinking while baking. Preheat your oven to 180°C (350°F). To blind bake, line the pastry with parchment paper and fill it with baking beans or rice. Bake for 15 minutes, then remove the paper and beans and bake for an additional 5-7 minutes, or until the pastry is golden and crisp.
- Use or Store the Pastry: Your sweet shortcrust pastry is now ready to be filled and baked according to your recipe. If not used immediately, the baked pastry shell can be stored in an airtight container for up to 3 days, or the unbaked dough can be wrapped tightly and frozen for up to 1 month.
Notes
- Keep Butter Cold: Use cold butter to make the pastry flaky and tender.
- Don’t Overmix the Dough: Mix the dough gently to keep it soft and light.
- Chill the Dough: Put the dough in the fridge to make it easier to roll and stop it from shrinking when baked.
- Blind Bake: Blind bake the pastry to keep it crispy and avoid sogginess.
- Roll Evenly: Roll the dough evenly for a perfect, golden crust.
Nigella Sweet Shortcrust Pastry Recipe