Shortcrust pastry recipe

If you're thinking of improving your baking, have a go at this easy recipe for shortcrust pastry - the starting point for perfect tarts

Enough to line a 23cm round, fluted tin

Takes 10 minutes to make, plus chilling

• 200g plain flour, plus extra to dust
• Pinch of salt
• 100g unsalted butter, chilled and cubed

How to make shortcrust pastry

1. Sift the flour and salt into a bowl and stir in the butter. Using your fingertips, rub in the butter until it resembles fine crumbs.

2. Sprinkle with 2 tablespoons cold water, then stir with a knife until it clumps together - add a little more water if it's dry.

3. Bring the mixture together to a rough ball. Tip out onto a lightly floured surface and knead very briefly until you have a smooth, firm dough - do not overwork as you'll end up with tough pastry!

4. Wrap in cling film and pop in the fridge for 30 minutes - this relaxes the gluten in the flour and stops it shrinking during cooking.

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