Sweet Shortcrust Tart Case


Preparation time: 10 minutes + chilling
Cooking time: 15-20 minutes (part-baked); 25-30 minutes (fully baked)
Makes a 23 cm (9-ineh) tart case
Select a 23 (9-inch) tart tin with sides 2.5 W/ (1-inch) deep,
and a removable base.


  1. 75 g (3 oz) unsalted butter, softened
  2. 75 g (3 oz) caster sugar
  3. 1 egg (size 5)
  4. 200 g (7 oz) plain flour, sifted


20 g (3/4 oz) ground almonds Cream the butter and sugar together in a bowl with a wooden spoon until soft and fluffy. Beat in the egg until well combined. Gradually add the flour and ground almonds and bring the dough together. Wrap it in cling film and chill for at least an hour, preferably several: the dough will keep covered and chilled for several days. A food processor does this very quickly.

Preheat the oven to Gas Mark 5/180°C (fan oven)/190°C (electric oven). Allow the dough to come to room temperature for a few minutes, and then knead it until pliable. Butter the tart tin. On a lightly floured surface, roll out the dough to a 3 mm (1/8-inch) thickness (it’s important not to make it any thicker) and use to line the base and sides of the tin, trimming the excess pastry from the top of the tart tin; reserve the trimmings (you will have about 175 g/6 oz) to patch any cracks once the case is cooked.

Line the case with baking parchment and dried beans. For a part-baked case, bake in the oven for 15-20 minutes until starting to color removing the paper and beans 5 minutes before the end. For a fully baked case bake for 25-30 minutes and then remove the baking paper and beans. Allow the pastry case to cool before filling. If the tart is to be baked further with a liquid filling, fill any cracks with the reserved pastry trimmings first.


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