There’s something deeply comforting about making pastry by hand. It’s quiet work — rub, press, shape — and for a moment, the world slows down to the sound of butter meeting flour. I’ve made this sweet shortcrust dozens of times, always slightly different depending on what mood I’m in (or what’s on hand). But the bones of it? Always James Martin’s.
It’s the pastry I reach for when I want something simple but showstopping — a tart shell that cradles lemon curd like a hug, or a buttery base for fresh strawberries and cream. The smell of it baking? Like sugar, toast, and golden promises. Every time I make it, I remember my mum saying, “You can’t rush good pastry. Just be kind to it.”
Why You’ll Love It
- It’s wildly versatile — from Bakewell tarts to mini fruit pies, this is your new go-to.
- It tastes like actual heaven — buttery, sweet, with that just-right crumble.
- Ridiculously easy — four ingredients, one bowl, your hands.
- No fancy kit needed — just fingertips and a fridge.
- Make ahead and freeze — for when Future You needs dessert in a hurry.
- It’s honestly better than anything store-bought. Promise.
Ingredients
- 150g plain flour
- 75g unsalted butter, cold and cubed
- 50g icing sugar
- 1 egg yolk
(Optional: 1 tbsp cold water, if needed)
How to Make It
Rub the flour and butter:
Tip your flour and cold butter into a mixing bowl. Rub together with your fingertips until it looks like breadcrumbs — it should feel light and sandy, not greasy. Don’t overthink it.
Sweeten things up:
Add in the icing sugar and a little pinch of salt. Give it a quick stir with your fingers. You’ll feel it shift slightly — like sand getting heavier.
Bring it all together:
Drop in your egg yolk and start mixing with a blunt knife or just your hands. If it’s too dry and crumbly to come together, splash in a tablespoon of cold water. You’re aiming for a soft, slightly tacky dough — not sticky.
Chill it out:
Form the dough into a rough disc (flattened helps later with rolling), wrap it in cling film, and let it rest in the fridge for at least 30 minutes. You can go up to 2 days if life gets in the way.
Roll and bake:
When ready, lightly flour your surface and roll it out to about the thickness of a £1 coin. Use it for tarts, pies, or galettes — whatever you fancy. Blind bake at 180°C (fan) for 10–15 minutes if using as a tart base.
Common Mistakes and How to Dodge Them
Why’s my pastry so tough?
You probably overworked it. Be gentle, especially once the egg goes in. It’s not bread dough — no kneading!
My pastry cracked in the tin — help?
It’s fine. Patch it up with a bit of leftover dough and press it gently with your fingers.
It shrank in the oven.
That’s usually from skipping the chill or stretching the dough when you rolled it out. Let it rest, and ease it into tins instead of pulling.
It stuck to the rolling pin!
Flour the pin and roll from the centre outward, turning the dough often. If it’s still sticky, it might need a bit more chill time.
Storage and Reheating
Fridge: Wrap in cling film, store up to 3 days.
Freezer: Double-wrap in cling + foil, freeze for up to 3 months.
To reheat baked pastry: Oven only — 180°C for 5–10 mins. Skip the microwave unless you like soggy sadness.
Frequently Asked Questions
Can I freeze the dough raw?
Absolutely. I usually make a double batch and freeze one — lifesaver.
Can I use this for savoury tarts?
Technically yes, but it is sweet. Try reducing the sugar to 20g or less.
What if I don’t have icing sugar?
You can blitz regular sugar to a powder, but icing sugar gives the best melt-in-the-mouth texture.
What’s the best way to roll it out evenly?
Light hands and patience. Rotate the dough quarter turns after every roll — helps keep it circular too.
Nutrition Facts (Per Serving)
- Calories: 275 kcal
- Fat: 14g
- Saturated fat: 8g
- Carbohydrates: 33g
- Sugars: 10g
- Protein: 4g
- Fibre: 1g
- Salt: 0.2g
Try More James Martin Recipes:
- James Martin Microwave Syrup Sponge Pudding
- James Martin Strawberry Trifle
- James Martin Chocolate Fudge Cake
James Martin Sweet Shortcrust Pastry
Description
Buttery, sweet, and perfectly crumbly — James Martin’s Sweet Shortcrust Pastry is a dream base for all your pies and tarts.
Ingredients
Instructions
- Rub the butter and flour together until it resembles breadcrumbs.
- Stir in icing sugar and a pinch of salt.
- Add the egg yolk and mix into a dough — add a little water if needed.
- Flatten into a disc, wrap, and chill for 30 mins.
- Roll out and bake according to your tart or pie recipe.
Notes
- Always use cold butter — it keeps the pastry crumbly.
- Don’t overwork the dough; less is more.
- Chill time helps stop shrinking.
- Icing sugar gives a smoother, finer crumb than granulated.