Perfect Shortcrust Pastry for Tarts, Biscuits, and More

If you’re looking for the perfect foundation for tarts, biscuits, and other pastries, mastering shortcrust pastry is a must. This buttery, flaky dough works for sweet and savoury dishes alike and gives a beautiful texture to any bake. With just a few ingredients and some simple steps, you’ll create a versatile pastry that melts in your mouth. Begin by measuring out 200g of all-purpose flour. The right amount of flour is key for a light and crumbly texture.

Next, take 100g of cold unsalted butter, cut it into small cubes, and let it chill in the fridge while you get everything else ready. If you’re making sweet tarts or biscuits, you can add 1-2 tablespoons of sugar to the flour for a subtle sweetness. In a large mixing bowl, sift the flour (and sugar, if using) together to avoid lumps. Add a pinch of salt to bring out the flavours in the butter and flour. This step helps create an even base for your dough.

Now, grab your chilled butter cubes and add them to the bowl with the flour. Using your fingertips, gently rub the butter into the flour until the mixture resembles coarse breadcrumbs. This part is crucial for creating a flaky shortcrust pastry. Take your time and be gentle—you don’t want to melt the butter with the heat from your hands. Separate one egg yolk from the white and add it to your butter-flour mixture. The egg yolk will enrich the pastry, adding flavour and helping bind the dough. Mix the yolk through with a fork.

Slowly drizzle in 2-3 tablespoons of cold water, adding just enough for the dough to come together. Stir with your hands or a spatula until the mixture begins to form clumps. Be careful not to add too much water, as this can make the pastry tough. If the dough is too dry, add water a teaspoon at a time. Once the dough has come together, gently knead it on a lightly floured surface. Avoid overworking the dough to keep the pastry tender and flaky. After about a minute, shape the dough into a disk. Wrap the dough disk in plastic wrap and chill in the refrigerator for at least 30 minutes.

This step helps firm up the butter, making the pastry easier to roll out later and ensuring it holds its shape during baking. After chilling, lightly flour your work surface and roll out the pastry to about 3mm thick. Use a rolling pin and rotate the dough occasionally to ensure even thickness. If the dough starts to crack, don’t worry! Just press it back together and keep rolling.

Whether you’re making a tart shell or biscuits, carefully transfer the rolled-out pastry into your tart tin or cut out your biscuit shapes using a cookie cutter. For tarts, gently press the dough into the edges of the tin and trim any excess. Chill the dough again in the fridge for about 15 minutes to prevent shrinkage during baking. For tarts that require pre-baking, line the pastry with parchment paper and fill it with baking beans.

Bake at 180°C (350°F) for 10-15 minutes until the edges are lightly golden. Remove the beans and paper, then bake for an additional 5-10 minutes until the base is cooked through. For biscuits, bake at the same temperature until golden, typically 10-12 minutes. Whether you’re making a delicate tart or a batch of crumbly biscuits, this dough is your go-to for delicious and beautiful results every time.