This is a recipe I have inherited from my Mum, who has always used this recipe since she was young. In fact, I found it on her shelf in an old school book from the 1960’s. Its a very simple recipe and works every time, making a light and crumbly pastry that is perfect for tarts, mince pies, slices and fruit pies.

The trick with pastry is keeping things cool. When rubbing in the fat use the lightest touch so not to warm the fat too much. I also like to roll out on a cool surface. Some people leave pastry to rest in the fridge for 30 mins before using but I haven’t found that to be necessary with this recipe. In fact, the quicker its made and in the oven the better. 

The recipe below will make enough pastry for a small fruit pie or some jam tarts. If you want to make mince pies or a base for tray bakes you will want to double the mix. I’m going to make some simple jam tarts.

 

Ingredients:

4oz Self raising flour

1oz hard butter substitute (i.e. stork)

1oz white vegetable fat or lard (i.e. trex)

1 tbsp of cold water

 

Method:

Preheat the oven to 200°C or 180°C fan.

Rub fat and flour till it resembles bread crumbs

Mix in the water with a knife

Roll out onto a floured surface and cut to shape.

With Pastry never roll and cut more than 3 times as it will start to go dry and too crumbly. Once its been rolled and cut a third time, throw whats left over away.

Fill with a good sized teaspoon of jam or lemon curd

Bake for 15mins

 

Once you have perfected this recipe, you can take it to the next step and make my delicious bakewell slices. This recipe is coming up next!