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Sweet shortcrust pastry in a tin

Sweet Shortcrust Pastry

  • Author: caroline
  • Total Time: 59 minute
  • Yield: 4 1x


This Sweet Shortcrust pastry has added sugar to level up your baking and add extra sweetness. It is super easy to make and great for freezing ahead.

The default recipe makes 450g of uncooked pastry. Enough to make a tart case around 24cm/9in in diameter. 

Nutrition information is based on one portion serving 8.


  • 250g / 9oz plain flour
  • 125g / 4.5oz unsalted butter, cold & cut into cubes
  • 50g icing sugar (see note 1)
  • pinch sea salt
  • 2 tbsp cold water
  • 2 egg yolks, beaten



  1. Sieve the flour and icing sugar into a large bowl and add the butter. Use your fingertips to rub the flour into the butter until the mixture resembles breadcrumbs (see notes 2, 3)
  2. Add the water and the egg yolks and use a fork to mix everything together. Only mix until everything is just combined and no longer.
  3. Wrap the dough in clingfilm and then place it in the fridge for 30 minutes. (see note 4)
  4. Once the dough has rested in the fridge you can roll it out and use it with a host of sweet recipes. Use it for a tart, bake it stuffed with chocolate or fruit or in a sweet pinwheel recipe.
  5. You can freeze the unbaked pastry by wrapping well in clingfilm and storing it in the freezer for up to 3 months. If you are using the dough for a pastry case then for best results follow the instructions below to blind bake the pastry.

To Blind Bake the Pastry for a tart:

  1. Preheat the oven to 200C/400F. 
  2. First, roll out the chilled pastry with a rolling pin. Make sure that the pastry is large enough to fill the tart tin allowing for a little overhang from the edges. 
  3. Carefully roll the pastry onto the rolling pin and then unroll it over the tart tin. Press the pastry around the edges very carefully so that it is flush with the sides of the tin. 
  4. Prick the bottom of the pastry all over with a fork and then press a large sheet of greaseproof/parchment paper into the dish. (see note 5).
  5. Add some baking beans or uncooked rice into the pie dish and bake in the oven for 10 minutes. Remove the baking paper and beans/rice and then return to the oven for a further 10 minutes.  (see note 6)
  6. Trim any pastry overhanging the dish and then layer in your choice of filling before baking according to the recipe instructions.


  1. If you want a very sweet pastry then you can double the amount of sugar
  2. Don’t overwork the butter and flour as you don’t want the heat from your fingers to melt the butter. 
  3. You can alternatively use a food processor to mix the butter, flour and sugar.
  4. Chill the pastry for at least half an hour, but ideally 1-2 hours. You could alternatively put it in the freezer for 15 minutes to speed things up if you are short on time.
  5. It is easier to work with the greaseproof paper if you scrunch it up first and then unfold it. 
  6. If you use rice to blind bake the pastry then you can store it in a jar and use it next time you need to blind bake (it won’t be suitable for cooking after baking).
  • Prep Time: 1.5 hours
  • Cook Time: 20 minutes
  • Category: Pastry
  • Method: Bake
  • Cuisine: British


  • Serving Size: 1
  • Calories: 258
  • Fat: 14g
  • Carbohydrates: 28g
  • Protein: 4g

Keywords: pastry, tart, pie, basic, easy