Sweet Short Crust Pastry

(This should make enough for two 25cm diameter round tart bases)


450g plain/strong white flour
140g icing sugar
225g unsalted butter, chilled and cubed
1 egg, beaten


Rub the flour, icing sugar and butter together in large bowl until it resembles breadcrumbs (You could also do this in a food processor).

Add the beaten egg, along with 1 tbsp cold water. Mix together with a table knife. Bring the dough together and knead lightly to create a ball. Wrap in clingfilm and refridgerate for at least 30 minutes.

Roll out the pastry thinly on a cool, lightly floured worktop and line the fluted round or rectangular tart tin. Evenly prick the pastry base a few times with a fork, then place in the fridge or freezer for a further 30 minutes.

When you’re ready to bake your shell, preheat the oven to 190C/375C/Gas mark 5. Blind bake the shell for 15 minutes, remove the baking beans and baking parchment, reduce the heat to 160C and return to the oven for 10 minutes. Leave to cool on a wire wrack until required.