Today’s recipe is spelt sweet shortcrust pastry, otherwise known as pâte sucrée, a staple ingredient for your culinary knowledge banks, a sweet base which can turn it’s hand to many creations in the kitchen. Both sweet shortcrust pastry and it’s savoury sister are the foundations of some of the loveliest sweet and savoury baked creations. Just consider where we’d be without tarts, pies and quiches? Anarchy, that’s where.
The pastry in this recipe makes a stunningly tender, soft and sweet crust. It’s delicate when cooked, with a beautiful buttery warmth which crumbles into submission when eaten.
I’m keeping the words in this post short because the recipe below is LOADED with pictures to help you find your way through this simple yet essential recipe. If you’ve found this page, you’re probably here for one thing – amazing pastry! Enjoy!
Spelt Sweet Shortcrust Pastry (Pâte Sucrée)
By Gavin Wren
Makes enough for a 7″ round flan tin
Uses a rolling pin, bowl, bowl scraper, baking paper and baking beads.
125g white spelt flour, plus extra for dusting.
25g golden caster sugar
1 medium egg, beaten.
Cut the butter into small cubes and rub it into the flour using your fingertips. The flour will slowly turn into a rough powder.
Pour the beaten egg into the bowl and mix, it will all become extremely sticky now!
Turn the pastry out onto a floured surface and dust it with flour. Knead for about a minute, dusting more if it’s too sticky, until you have a smooth pastry.
Wrap in cling film and chill for at least 1 hour, preferably about 3, until it’s a firm ball of pastry.
Place on floured surface and roll out to a circle about 5-7mm thick. It will crack and split, but just bring the cracks back together and it will become easier as you work it.
Lay it over a 7” flan tin and gently push into the corners. If you have sharp nails, use a small blob of pastry wrapped in cling film.
Fold the pastry over the top edges of the tin, then pass the rolling pin across the top of the tin to cut the edges off.
Return to the fridge for 60 mins and pre-heat your oven to gas mark 4, 350ºF, 177ºC, 157ºC fan. For more info about oven temperatures, read my free guide, here.
Scrunch up a piece of baking paper which is large enough to go up the sides of the tin and place inside the pastry case, then fill with baking beans.
Cook in the oven for 15 minutes, then remove the beans and cook for a further 10 if your filling will require no cooking. Only cook another 5 mins if cooking again.