Shortcrust pastry is a really versatile and very easy pastry to make. It only requires a few basic ingredients that result in a deliciously crisp, buttery "melt in the mouth" finished product.
This pastry works excellently as a base for savoury or sweet dishes. For ages, this has been my go-to recipe when making quiche as it is truly a non-fail delicate pastry.
Servings: 4 Mini Tartlet Tins (10cm)
- 200 Grams Spelt Flour (Replaced with All Purpose Flour at a 1:1 ratio)
- 1/2 Teaspoon Salt
- 2 Teaspoons Castor Sugar
- 100 Grams Unsalted Butter
- 1 - 2 Tablespoons Ice Water
Sift flour and salt into a food processor. Add the butter and sugar, then pulse until the mixture resembles breadcrumbs.
Add the water starting with 1 tablespoon at a time - only add more water if needed.
Pulse until the mixture comes together and forms a ball.
Place pastry dough into a bag and chill in the refrigerator for 20 - 30 minutes.
On a floured surface, roll out the pastry to a thickness of 2 - 3mm and line 1 x 25cm round tartlet tin or 4 x 10cm mini tartlet tins.
Refrigerate for a further 20 - 30 minutes
Preheat the oven to 200 degrees celsius.
Prick the pastry with a fork and then line the tartlet tin/s with baking paper. Fill the cavity with baking beads and bake for 10 - 15 minutes.
Remove baking paper and baking beads and bake for a further 5 minutes until the pastry is lightly golden brown and crisp.
Remove from oven and allow to cool.
Add your favourite savoury or sweet filling!
Amount Per Serving (1 g)
Calories from Fat 198
% Daily Value*
Saturated Fat 13g81%
Vitamin A 625IU13%
* Percent Daily Values are based on a 2000 calorie diet.