One of the basics. This is such a great base for so many fantastic tarts. You'll never go wrong with a bit of sweet shortcrust.
Sweet Shortcrust Pastry
Makes about 400g
200g plain flour
100g unsalted butter, chilled
25g icing sugar
2 egg yolks
15g chilled water
pinch of salt
In a large bowl, mix together your flour, icing sugar and salt. Rub in your butter until the mixture resembles fine breadcrumbs. Mix your eggs and water together, then add to your flour/butter mixture and stir until combined. Tip your dough out onto your work surface and give it a quick knead to smooth it out. Wrap in cling film and chill for 30 minutes before using. Keeps in the fridge for 4-5 days.
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