Mary Berry Sweet Shortcrust Pastry – A Perfect Base for Desserts
Mary Berry’s Sweet Shortcrust Pastry is a traditional pastry made with flour, butter, sugar, and egg to create a rich and slightly sweet base for desserts. The sugar adds a touch of sweetness, while the egg helps bind the dough, making it easier to roll and shape.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: Makes one large tart 1x
- Category: Pastry
- Method: Baking
- Cuisine: British
Ingredients
Scale
- 250g all-purpose flour (plain flour)
- 125g unsalted butter, chilled and cubed
- 50g icing sugar (powdered sugar)
- 1 egg yolk
- 2–3 tbsp cold water
Instructions
Step 1: Prepare the Dough
- Rub the butter into the flour – In a large mixing bowl, add the flour and chilled butter. Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.
- Add the sugar – Stir in the icing sugar for sweetness.
Step 2: Form the Dough
- Add the egg yolk – Mix in the egg yolk to help bind the dough.
- Incorporate cold water – Gradually add 2-3 tbsp of cold water, mixing with a knife or hands until the dough starts to come together.
- Shape and chill – Form the dough into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.
Step 3: Roll Out the Pastry
- Prepare your surface – Lightly flour a clean surface and rolling pin.
- Roll to the desired thickness – Roll out the pastry to about 3mm thick, turning occasionally to prevent sticking.
Step 4: Line the Tart Tin and Blind Bake
- Preheat the oven – Set to 180°C (350°F).
- Line the tin – Carefully lift the pastry into a tart tin, pressing it gently into the edges. Trim off excess pastry.
- Blind bake – Prick the base with a fork, line with parchment paper, and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for another 5-10 minutes until golden.
Step 5: Fill and Bake as Needed
- Use for any sweet filling – Once baked, fill with your choice of custard, fruit, or chocolate and continue baking as required.