Jamie Oliver’s Sweet Shortcrust Pastry is a reliable baking staple that forms the base of many classic desserts, from fruit tarts to custard pies. It’s crisp yet tender, lightly sweet without being cloying, and easy to handle once you understand the method. The goal is a pastry that holds its shape, cuts cleanly, and melts gently in the mouth rather than crumbling apart.

This recipe makes enough pastry for one 23–25 cm tart tin and takes about 30–35 minutes, plus chilling time. Below is a detailed, step-by-step guide to help you achieve a smooth dough and a perfectly baked pastry case every time.

What Makes This Recipe Worth Making

Crisp but tender texture – holds fillings without turning soggy
Light sweetness – complements both fruity and creamy fillings
Simple, classic method – easy to master with practice
Versatile base – works for tarts, pies, and dessert cases
Freezer-friendly dough – ideal for make-ahead baking

What Is Jamie Oliver Sweet Shortcrust Pastry?

Jamie Oliver’s Sweet Shortcrust Pastry is a classic sweet pastry made by rubbing cold butter into flour, adding sugar and egg to form a soft dough. It’s designed to bake up crisp and golden while remaining delicate enough to cut cleanly.

Jamie Oliver’s Sweet Shortcrust Pastry Ingredients List

250 g plain flour
125 g cold unsalted butter, cut into cubes
100 g icing sugar
1 large egg
Pinch of salt

How to Prepare Jamie Oliver’s Sweet Shortcrust Pastry – Simple Steps

Step 1: Combine flour and butter

Place the flour, icing sugar, salt, and cold butter into a bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Work lightly and quickly to avoid warming the butter.

Step 2: Add the egg

Add the egg to the bowl and gently mix with a fork or your hands until the dough just comes together. Avoid kneading, as this can make the pastry tough.

Step 3: Form and chill the dough

Bring the dough together into a flat disc. Wrap it in cling film and refrigerate for at least 20–30 minutes. Chilling relaxes the gluten and makes the pastry easier to roll.

Step 4: Roll out the pastry

Lightly flour a clean surface and rolling pin. Roll the chilled dough out evenly to about 3 mm thickness, turning it regularly to prevent sticking.

Step 5: Line the tart tin

Carefully lift the pastry into the tin, pressing it gently into the corners without stretching. Trim off excess pastry and prick the base lightly with a fork.

Step 6: Chill again

Place the lined tin back in the fridge for 15 minutes. This helps prevent shrinkage during baking.

Step 7: Blind bake

Line the pastry with baking paper and fill with baking beans. Bake at 180°C (160°C fan) for 15 minutes, then remove the beans and paper and bake for another 5–8 minutes until lightly golden.

Common Mistakes to Avoid When Making Sweet Shortcrust Pastry

Overworking the dough leads to tough pastry
Skipping chilling time – causes shrinkage
Stretching the pastry into the tin results in uneven sides
Underbaking the base leads to a soggy tart

What to Use Jamie Oliver’s Sweet Shortcrust Pastry For

Fruit tarts – apples, berries, or citrus
Custard and cream pies – smooth fillings pair well
Jam tarts – classic and simple
Chocolate tart bases – balance rich fillings

Expert Tips to Get Jamie Oliver’s Sweet Shortcrust Pastry Right

Keep ingredients cold – especially the butter
Handle lightly – less mixing equals better texture
Roll evenly – consistent thickness bakes better
Blind bake properly – ensures a crisp base

How to Add More Flavour to Sweet Shortcrust Pastry

Lemon or orange zest – adds gentle fragrance
Vanilla sugar – softens sweetness
Ground almonds (small amount) – adds richness
Cocoa powder – for chocolate pastry variations

Best Way to Store Sweet Shortcrust Pastry

Wrap dough tightly – prevents drying
Refrigerate raw dough – up to 2 days
Freeze uncooked pastry – up to 1 month

Best Ways to Reuse or Reheat Baked Pastry

Refresh in the oven – low heat for a few minutes
Fill once cooled – keeps pastry crisp
Avoid microwaving – softens the crust

Nutritional Value (Per Serving)

Calories: ~220 kcal
Carbohydrates: ~28 g
Protein: ~4 g
Fat: ~10 g

FAQs

Why Is My Sweet Shortcrust Pastry Crumbly and Hard to Roll?

Sweet shortcrust pastry becomes crumbly when there isn’t enough moisture or the butter is too cold. Letting the dough rest briefly at room temperature before rolling helps it soften and roll smoothly.

How Do I Stop Sweet Shortcrust Pastry From Shrinking?

Chilling the pastry twice—once after making the dough and again after lining the tin—helps prevent shrinkage. Avoid stretching the pastry when placing it in the tin.

Should I Blind Bake Sweet Shortcrust Pastry for All Fillings?

Yes, blind baking is recommended for most sweet fillings, especially custards and fruit tarts. It ensures the base stays crisp and doesn’t turn soggy after adding the filling.

Can I Freeze Sweet Shortcrust Pastry Dough?

Yes, sweet shortcrust pastry dough freezes well. Wrap it tightly and freeze for up to one month. Thaw overnight in the fridge before rolling.

Final Words

Jamie Oliver Sweet Shortcrust Pastry is a foundation recipe worth mastering. With a light touch, proper chilling, and careful baking, it delivers a crisp, elegant base that elevates any dessert you build on top of it.

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