James Martin Shortcrust Pastry is a simple, reliable base for both sweet and savoury bakes. It has a crisp, buttery texture with a delicate crumb that melts in the mouth while still holding its shape beautifully. This recipe is straightforward and ideal for beginners, yet dependable enough for experienced home bakers. Preparation takes around 15 minutes, plus 30 minutes chilling time, making it a quick and versatile pastry to master.
Ingredients
For the Shortcrust Pastry
- 250g plain flour
- 125g cold unsalted butter, diced
- 1 large egg yolk
- 2–3 tablespoons cold water
- Pinch of fine salt
How to Make James Martin Shortcrust Pastry
- Prepare the workspace: Clear a clean work surface and have a 23cm tart tin or pie dish ready. There is no need to preheat the oven at this stage unless baking immediately after chilling.
- Mix the flour and butter: Place the plain flour and salt into a large bowl. Add the cold diced butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs.
- Add the egg yolk and water: Stir in the egg yolk. Add 2 tablespoons of cold water and mix gently with a knife. Add a little more water if needed until the dough just comes together.
- Form and chill: Bring the dough together with your hands without overworking it. Shape into a flat disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes.
- Roll out the pastry: Lightly flour the work surface. Roll the chilled pastry out to about 3mm thickness, turning it regularly to prevent sticking.
- Line the tin: Carefully lift the pastry into your tart tin. Press gently into the edges and trim away any excess. Chill again for 15 minutes if possible to prevent shrinkage.
- Bake the pastry: Preheat the oven to 200°C or 180°C fan. For blind baking, line the pastry with baking parchment and fill with baking beans. Bake for 15 minutes, remove the beans and parchment, then bake for a further 5 to 10 minutes until pale golden.
Tips for Perfect Shortcrust Pastry
Why is my pastry tough?
Tough pastry usually means it has been overworked. Handle the dough as little as possible and stop mixing as soon as it comes together.
How do I stop the pastry shrinking?
Chill the pastry before and after lining the tin. This helps relax the gluten and keeps the shape neat during baking.
Can I make it sweeter?
For sweet tarts, add 1 to 2 tablespoons of caster sugar to the flour before rubbing in the butter.
What if the dough is too crumbly?
Add a teaspoon of cold water at a time and mix gently until it binds. Avoid adding too much liquid.
Serving Suggestions
- Fill with lemon curd for a classic tart.
- Use as a base for quiche with cheese and vegetables.
- Create mini jam tarts for afternoon tea.
- Pair with chocolate ganache and fresh berries for dessert.
Storage
Room Temperature
Unbaked pastry can sit at cool room temperature for up to 1 hour while preparing fillings. Baked pastry cases should be used the same day for best texture.
Refrigerator
Wrap raw pastry tightly in cling film and refrigerate for up to 3 days. Allow it to soften slightly before rolling.
Freezing
Freeze wrapped pastry for up to 3 months. Thaw overnight in the refrigerator before use. You can also freeze a lined tart tin before baking.
Nutrition
- Calories: 260 kcal per serving
- Carbohydrates: 22g
- Protein: 4g
- Fat: 17g
- Saturated Fat: 10g
- Sodium: 95mg
Nutrition values are estimates and may vary depending on portion size and specific ingredients used.
FAQs
Can I make shortcrust pastry without egg?
Yes, you can omit the egg yolk and use a little extra cold water instead. The texture will be slightly less rich but still crisp and workable.
Do I need baking beans for blind baking?
Baking beans help prevent the pastry from puffing up. If you do not have them, use dried rice or lentils as a substitute.
Can I use margarine instead of butter?
Butter gives the best flavour and texture. Margarine can be used, but the pastry may be softer and less crisp.
How thick should I roll shortcrust pastry?
Roll the pastry to about 3mm thick. This gives a sturdy base that cooks evenly without becoming too heavy.
James Martin Shortcrust Pastry
Course: BasicCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesButtery, crisp shortcrust pastry perfect for sweet and savoury tarts, pies and quiches.
Ingredients
250g plain flour
125g cold unsalted butter, diced
1 large egg yolk
2–3 tbsp cold water
Pinch of fine salt
Directions
- Mix flour and salt, then rub in cold butter until breadcrumb texture forms.
- Stir in egg yolk and enough cold water to bring the dough together.
- Form into a disc, wrap and chill for 30 minutes.
- Roll out to 3mm thickness and line a tart tin.
- Blind bake at 200°C or 180°C fan for 15 minutes, remove beans and bake 5–10 minutes more until golden.
Notes
- Keep ingredients cold for best results.
- Do not overwork the dough.
- Chilling prevents shrinkage during baking.
