Sweet pastry | Eggs recipes | Jamie Oliver recipes (2024)

FAQs

What is the difference between shortcrust pastry and sweet pastry? ›

What's the difference between shortcrust and sweet shortcrust? Shortcrust or all-butter pastry is made with only butter, flour and water and used for both sweet and savoury recipes. Sweet Shortcrust is also made with butter, flour, water, sugar and occasionally eggs and flavouring such as vanilla.

General rules

Keep everything as cool as possible otherwise the fat may melt which would spoil the finished dish. Introduce as much air as possible during making. Allow to relax after making to allow the fat to harden.

Jus-Rol Sweet Shortcrust Pastry Ready Rolled Sheet - ASDA Groceries.

In the US, shortcrust pastry is often referred to simply as “pie crust” or “pastry crust.

The acidic properties of vinegar inhibit gluten, some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness.

In pastry making, butter plays a fundamental role because it makes the pastry ""waterproof"". At the same time, it adds crustiness and crumble to shortcrust and all dry pastries (small cakes for eating on the move, for example) and brings softness and creaminess to risen doughs.

In baking, butter's higher fat content and lower water content result in flakier pastries and richer cookies. Its unique flavor is also hard to beat in traditional recipes. Margarine, however, can produce softer baked goods due to its higher water content and often blends more easily with other ingredients.

The first golden rule of making pastry; keep the ingredients, the bowl and the hands as cool as possible. Sieve the flour to add extra air and lightness to the pastry.

What is the simplest and most common pastry? ›

Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water to bind the dough.

Sweet pastry is a type of shortcrust pastry that is – as you can probably guess – sweet! It is sometimes richer than savoury shortcrust pastry too, as it often uses more butter than regular shortcrust and an egg or egg yolk.

About this Sweet Tart Crust (sweet pastry recipe)

It's less crumbly, more pliable and less prone to tearing. And you'll love how the crust is not quite as crumbly and flaky as shortcrust pastry so it's easier to eat with a fork, rather than disintegrating into crumbs.

Problem: Your Cooked Pastry is Tough

This occurs when too little fat and too much liquid are added. Be careful not to overhandle the dough and to make sure the oven is hot.

There are lots of different types of shortcrust pastry. Pâte brisée, pâte sucrée and pâte sablée are the three most common types in French pâtisserie. However, English recipes often simply call for 'shortcrust pastry' or 'sweet pastry'.

SWEET AND SUGAR PASTRY: DEFINITIONS. Sweet Pastry. When short paste contains small ratios of sugar, approx. 50g of sugar to 500g of soft flour it is called sweet pastry. Sweet pastry is used to make flans, pies, bandes, tarts and tartlettes which are either baked blind and filled or filled and then baked.

If you're not adding the pie/dessert filling immediately, then blind bake the shortcrust pastry base. Uncooked sweet shortcrust pastry can be frozen - just wrap a ball of dough in plastic wrap and pop in the freezer for up to one month. Allow to thaw and it's ready to use!

Shortcrust pastry is the best for pies that fully encase a filling as they tend to be firmer and less likely to leak. Puff pastry is great if you prefer just a pastry lid on top of the filling. Ready rolled shop-bought pastry are easy to handle and quite reliable - even professional chefs appreciate the convenience!