Jamie Oliver’s Sweet Shortcrust Pastry is the foundation for many delicious desserts, from classic tarts to fruit pies. With its buttery, crumbly texture, this pastry provides the perfect base for both sweet and savory fillings. The secret to this pastry’s flakiness? Minimal handling, which ensures a light, crisp texture once baked. Jamie’s simple, no-fuss approach makes this an easy recipe to master.
Why Everyone Will Love This Recipe
- Perfectly crumbly and flaky—the key to a great tart or pie crust
- Versatile—use it for sweet and savory fillings alike
- Made with simple pantry ingredients
- Great for making ahead and freezing for later use
- Quick to prepare and easy to roll out
What Makes This Shortcrust Pastry Special?
Jamie Oliver’s sweet shortcrust pastry is simple but effective. By blending butter, sugar, and flour, then lightly working it to form a dough, this recipe creates a perfectly flaky and tender crust. The key is not to overwork the dough, which can result in a chewy texture rather than the desired crumbly, flaky one.
Cooking Tips
- Don’t overwork the dough—the more you handle it, the tougher it gets. Try to keep it minimal for a crisp, flaky texture.
- If the dough gets too soft to work with, chill it in the fridge or freezer for 15–30 minutes.
- Use a sharp knife or pastry cutter to avoid over-mixing the ingredients. Gently incorporate them until the dough comes together.
- Chill the dough in the fridge before baking to help prevent shrinking while it cooks.
Frequently Asked Questions
Can I use this pastry for savory dishes?
Yes, just omit the sugar for savory pies, quiches, or tarts.
Can I substitute all-purpose flour with whole wheat flour?
You can, but whole wheat flour will yield a denser, nuttier crust. If you prefer a lighter texture, stick with all-purpose flour.
Can I make this dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 2 days. This is a great time-saver for when you're baking later in the day.
How do I avoid soggy pastry?
To prevent sogginess, bake the crust blind (without the filling) for about 12 minutes before adding your filling, or freeze the shell before baking to set the shape.
How to Store
Store leftover dough in an airtight container in the refrigerator for up to 2 days.
How to Freeze
Freeze the dough for up to 3 months. Wrap tightly in plastic wrap or a freezer-safe bag. Thaw it overnight in the fridge before using.
Ingredients
- ½ cup unsalted butter (cold)
- 1 cup (200g) icing sugar
- 2 ½ cups (500g) plain flour
- 4 large free-range egg yolks
- 4 tbsps cold milk or water
How to Make Jamie Oliver’s Sweet Shortcrust Pastry
- Prepare the ingredients: Cut the cold butter into cubes. In a large bowl, combine icing sugar and flour, then rub in the butter using your fingers or a pastry cutter until the mixture resembles coarse breadcrumbs.
- Add the egg yolks: Stir in the egg yolks one at a time and mix until the dough just starts to come together.
- Add liquid: Gradually add cold milk or water and mix gently until the dough forms a ball. Be careful not to overwork it.
- Chill the dough: Wrap the dough in cling film and flatten it into a disc shape. Chill in the fridge for at least 30 minutes to help the dough set and prevent shrinking during baking.
- Roll out the dough: Roll the dough out on a lightly floured surface until about ⅛ inch thick. Line your tart pan with the dough and press into the sides. Trim any excess dough.
- Bake the tart shell: If making a blind-baked tart, preheat the oven to 350°F (175°C). Place parchment paper on the dough and fill with baking beans. Bake for 12 minutes, then remove the beans and bake for another 5–8 minutes until golden.
- Add your filling: Once the pastry is baked and cooled, fill with your desired filling—fruit, custard, or chocolate.
- Serve: Enjoy your tart warm or at room temperature with a dusting of powdered sugar or a drizzle of chocolate.
Filling Ideas
- For sweet fillings: Use this pastry for fruit tarts, chocolate tarts, or custard-based pies.
- For savory fillings: Skip the sugar and use it for quiches or savory pies like mushroom or chicken pot pie.
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