This sweet shortcrust pastry produces a crisp, flaky and buttery shell that works beautifully with a wide range of sweet fillings. Although the recipe takes time, the resting and chilling stages are essential: they allow the gluten to relax, help preserve the flaky texture and minimise shrinkage during baking.

Method

Remove the butter from the refrigerator 20 minutes before mixing. It should soften slightly but remain very cold so it does not melt through the pastry.

Place the vinegar and sugar in a bowl, add the chilled water and stir well. Set aside for 10 minutes, then stir again until the sugar has completely dissolved.

To mix by hand, combine the flour and salt in a large bowl, add the butter and use your fingertips to rub it partly into the flour. To use an electric mixer, place the flour, salt and butter in the mixer bowl and pulse in 1-second bursts three or four times. The mixture should remain floury, with visible flattened pieces of butter.

Turn the mixture onto a clean work surface. Sprinkle over the sugar mixture, then use the heel of your hand to smear the dough away from you across the bench. A pastry scraper is useful for this step. Gather the dough together and repeat the smearing process twice more, or once or twice again only if needed to bring it together. Visible streaks of butter should remain marbled through the dough.

Divide the dough into two equal portions and shape each into a round, flat disc about 2 cm (¾ inch) thick. Wrap each disc in plastic wrap and refrigerate for at least 2 hours, or overnight.

Remove the pastry from the refrigerator 20 minutes before rolling. Lightly flour the bench and rolling pin. Working from the centre, gently roll the pastry away from you, rotate it by about 30 degrees and roll again. Continue until the pastry forms a round disc about 3 mm (⅛ inch) thick. Use additional flour sparingly and avoid stretching the dough.

Transfer the rolled pastry to a tray, cover with plastic wrap and refrigerate for at least 2 hours to allow the gluten to relax.

Lightly butter twenty loose-based 8 cm (3¼ inch) tart tins. Cut the pastry into 11 cm (4¼ inch) rounds. Centre each round over a tin and gently press it into the mould, working around the rim until the pastry is inserted and about 1 cm (½ inch) hangs over the sides.

Use your index finger and thumb to firmly press the pastry into the sides and corners of each tin, leaving little or no pastry protruding. Create a sharp angle where the upright edge meets the base; this helps counteract shrinkage during baking.

Rest the pastry cases in the freezer for at least 20 minutes so they hold their shape when lined with foil.

Preheat the oven to 200°C (400°F). Line each pastry case with a double layer of aluminium foil, pressing it firmly into the corners, then fill with baking beads or uncooked rice.

Place the tart tins on a well-preheated baking tray or pizza stone and blind-bake for 20–25 minutes. Baking times vary between ovens; the pastry is ready when it is golden all over, particularly in the centre. Carefully remove the foil and weights, then allow the shells to cool before filling.

note

Equipment: Loose-based tart tins with sides set at a 90-degree angle to the base provide the best support and make fragile shells easier to remove. Leftover pastry, including offcuts, may be enough to line one 20–23 cm (8–9 inch) tart tin.

Key to success: Keep the ingredients cold, use flour sparingly and do not skip the resting and chilling stages.

Quantity: will make roughly 20 tart shells