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–+ servings
Pastry rolled out on a board next to a rolling pin.

Sweet pastry (without eggs)

Sweet pastry can be used in place of traditional shortcrust pastry in a variety of dessert recipes including fruit tarts, frangipane tarts and mince pies.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Dessert
Cuisine American, British, European
Servings 1 20cm diameter dish
Calories 1310 kcal

Ingredients
 
 

  • 160 grams flour
  • 80 grams butter
  • 40 grams caster sugar
  • Water

Instructions
 

  • Using a food processor - place the flour and butter in the food processor and pulse until it resembles breadcrumbs.
    By hand - rub the butter into the flour until it resembles crumbs.
  • Add the sugar and mix.
  • Add a small amount of water and pulse (or mix by hand) until the pastry dough forms into a ball of dough. Add extra water if needed.

Notes

Tips
  • Leave to rest for at least 30 minutes before rolling out.
  • After chilling, leave the pastry to return to room temperature before rolling out. 
 
To store
  • Wrap in cling film and store in the fridge for up to 2 days.
  • The pastry can also be frozen for up to a month, either as a ball of dough or after lining a tart dish.

Nutrition

Calories: 1310kcalCarbohydrates: 162gProtein: 17gFat: 67gSaturated Fat: 41gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 3gCholesterol: 172mgSodium: 518mgPotassium: 191mgFiber: 4gSugar: 40gVitamin A: 1999IUCalcium: 44mgIron: 7mg
Keyword Pastry, Pie crust
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