Sweet Shortcrust Pastry

This is the basic recipe for sweet shortcrust pastry. It is ideal for use in tarts, turnovers and pies when you want something a bit sweeter and richer than ordinary shortcrust pastry.

Ingredients
1 medium egg yolk
1oz/28g castor sugar
3 teaspoons cold water
8oz/250g plain flour
pinch salt
5oz diced butter at room temperature

Method
1 Place a sieve over a large mixing bowl.
2 Spoon in the flour and salt.
3 Shake the flour and salt into the mixing bowl.
4 Add the butter.
5 Using the fingertips only rub the butter into the flour until the mixture resembles fine breadcrumbs.
6 Make a well in the centre of the breadcrumb mixture.
7 Add the castor sugar.
8 Stir in the sugar thoroughly with your fingers.
9 Tip the egg yolk into the well.
10 Draw the flour into the egg yolk.
11 Add sufficient cold water to form a stiff but pliable dough that should be neither dry or sticky.
12 Place the dough in clingfilm and chill in the fridge for 30 minutes before using.

Notes
This pastry can be frozen for a couple of months at -18 degrees centigrade.

To defrost leave in the fridge overnight or at room temperature for a couple of hours.