Tivoli Road Baker's sweet shortcrust pastry

This is a reliably versatile pastry that's perfect for a range of sweet tarts - from fresh fruit to lemon meringue and the humble cherry pie.

Treacle and vanilla salt tart Credit: Hardie Grant

• makes

  1 kg

• prep

  20 minutes

• difficulty

  Easy

This is the pastry you'll use for our baked treacle and vanilla salt tart.

Ingredients

• 200 g (7 oz) unsalted butter, diced and softened
• 200 g (7 0z) caster (superfine) sugar
• 110 g ( 4 oz) eggs (approximately 2 eggs)
• 500 g (1 lb 2 oz / 3 ⅓ cups) plain (all-purpose) flour
• ½ tsp salt

Refrigeration time: 1 hour

Instructions

In a stand mixer fitted with the paddle attachment, gently cream the butter and sugar just until smooth, mixing slowly to avoid incorporating too much air as you beat it. Add the eggs one at a time until just combined, then add the flour and salt in two additions. Mix very gently for 10 seconds, until the pastry just comes together.

If you are mixing by hand, place the butter and caster sugar in a medium sized bowl and beat with a wooden spoon for several minutes, until smooth. Add the eggs one at a time, ensuring the first is fully incorporated before adding the next. Use a wooden spoon to fold through the flour and salt, until just combined.

Tip the pastry out onto a lightly floured bench, then divide it into two pieces and flatten each out into a disc 2 cm (¾ in) thick. Wrap them in plastic wrap and rest in the fridge for at least 1 hour, then use as desired. 

Notes

• There is no water in this recipe, which means you'll have minimal shrinking. It holds its shape well and produces a beautiful crisp crust.

• Sweet pastry will keep in the fridge for a week and in the freezer for up to three weeks, wrapped well in plastic wrap or in a container.

Photography by Bonnie Savage and Alan Benson.

This recipe is from The Tivoli Road Baker by Michael James with Pippa James published by Hardie Grant Books (RRP $60) and is available in stores nationally.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

This is the pastry you'll use for our baked treacle and vanilla salt tart.