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Jamie Oliver sweet shortcrust pastry

Jamie Oliver Sweet Shortcrust Pastry
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Jamie Oliver 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.

Ingredients

Scale

    • 250 g plain flour

    • 125 g cold unsalted butter, cut into cubes

    • 100 g icing sugar

    • 1 large egg

    • Pinch of salt

Instructions

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.

Find it online: https://jamieolivereats.uk/sweet-shortcrust-pastry/