To make the pastry, put the flour and salt in a food processor and add the butter. Using the pulse function, whizz just until it resembles coarse breadcrumbs (take care not to over process or your ...

This quantity of pastry will line a 20cm/8in flan tin, or will line 6 x 10cm/4in tartlet tins. Add 2 tablespoons of caster sugar to the rubbed in butter and flour mix to make a sweet shortcrust ...

In a sweet version, it also accompanies fruit tarts gently, without overpowering the taste of the filling. When to use it ...

Whilst using shortcrust pastry from the shop is much less time-consuming, you can’t beat the taste of homemade pastry. It can seem daunting at first, but with a couple of practises you’ll be a ...

pasta frolla is a sweet shortcrust pastry that's used for tarts, pastries, and filled cookies. I use part all-purpose or 00 flour and part semola rimacinata, or fine semolina flour (see page 21), for ...

Mince pies are a delicious addition to any holiday spread, but making them from scratch can be tricky until you get the hang ...

This pastry is much easier to roll out, and acts almost like the real thing. You may get a little cracking, but hardly any. You can line flans and tarts now using the normal way of rolling out pastry.

For the sweet shortcrust, pulse the flour and icing sugar ... and pulse until the pastry comes together. Wrap in plastic wrap and chill in the fridge for 30 minutes while you make the filling ...