When it comes to creating flawlessly buttery, melt-in-your-mouth pastry, few bakers command the same respect as Paul Hollywood. This Paul Hollywood shortcrust pastry recipe is the foundation for countless show-stopping tarts and pies.
Whether you’re preparing a classic fruit tart or an elegant custard-filled creation, mastering this shortcrust pastry recipe Paul Hollywood swears by will elevate your baking game.
With just five simple ingredients and a gentle touch, you’ll create a tender, crisp pastry that’s surprisingly easy to work with. Let’s dive into this foolproof technique that’s helped countless home bakers achieve professional results.
Check another recipe from Paul Hollywood called Paul Hollywood Cinnamon Snowflake Recipe.
What Does Paul Hollywood’s Shortcrust Pastry Taste Like?
This sweet shortcrust pastry delivers a delicate, buttery richness with subtle nutty undertones from the ground almonds. The texture is beautifully crisp yet tender, creating that perfect “short” crumb that melts on your tongue rather than turning tough or chewy.
Unlike traditional savory shortcrust, the addition of caster sugar provides a gentle sweetness that complements fruit fillings without overpowering them. The almond flour adds depth and a slightly sandy texture that makes each bite luxuriously refined.
It’s the ideal balance of sweet and buttery-sophisticated enough for dinner parties yet comforting enough for family desserts.
Paul Hollywood Shortcrust Pastry Recipe Ingredients
For the Sweet Shortcrust Pastry:
- 165g plain flour, plus extra for dusting
- 25g ground almonds
- 120g chilled unsalted butter, cubed
- 55g caster sugar
- 1 medium egg
Kitchen Utensils You’ll Need
- Large mixing bowl
- Fine mesh sieve (optional, for sifting flour)
- Sharp knife or pastry cutter
- Cling film or plastic wrap
- Rolling pin
- Clean work surface
- Measuring scales (digital preferred)
- Pastry brush (for dusting excess flour)
Preparation and Cooking Time
- Prep Time: 15 minutes
- Chilling Time: 3 hours (minimum)
- Total Time: 3 hours 15 minutes
- Baking Time: Varies by recipe (typically 15-25 minutes at 180-200°C)
- Servings: Makes enough pastry for one 23cm tart tin or 12 individual tartlets
- Difficulty Level: Easy to Intermediate
Step-by-Step Paul Hollywood Shortcrust Pastry Recipe Instructions
Step 1: Combine the Dry Ingredients
In a large mixing bowl, stir together the plain flour and ground almonds until evenly distributed. This ensures the almond flour is spread throughout for consistent flavor and texture. Make sure there are no lumps.
Step 2: Rub in the Butter
Add the cubed, chilled unsalted butter to the flour mixture. Using your fingertips, rub the butter into the flour by lifting the mixture and letting it fall back into the bowl while pressing the butter pieces. Continue until the mixture resembles fine breadcrumbs.
Work quickly to prevent the butter from warming up-cold butter is key to achieving that tender, flaky texture.
Step 3: Add the Sugar
Stir in the caster sugar, distributing it evenly throughout the mixture. The sugar should be fully incorporated but don’t overwork the dough at this stage.
Step 4: Incorporate the Egg
Break the medium egg directly into the bowl. Using your fingers or a fork, work the egg into the mixture gradually. The dough will start clumping together. Bring it together with your hands, pressing gently until it forms a cohesive, soft dough. Don’t knead-just bring it together.
Step 5: Shape the Dough
Tip the dough onto a lightly floured work surface. Shape it into a smooth ball, then flatten it gently with your fingers into a disc about 2cm thick. This disc shape helps the dough chill evenly and makes rolling easier later.
Step 6: Chill the Pastry
Wrap the pastry disc tightly in cling film, ensuring no air pockets remain. Refrigerate for at least 3 hours, or ideally overnight. This crucial resting period allows the gluten to relax (preventing shrinkage) and the butter to firm up (ensuring a crisp texture when baked).
Step 7: Roll and Use
When ready to use, remove the pastry from the fridge and let it sit at room temperature for 5-10 minutes to soften slightly. Roll out on a lightly floured surface to your desired thickness (typically 3-4mm) and use according to your tart or pie recipe.
Customization and Pairing Ideas for Your Shortcrust Pastry
1. Classic Fruit Tarts
This Paul Hollywood savoury shortcrust pastry recipe adapts beautifully to sweet applications. Fill with pastry cream and top with fresh berries, sliced peaches, or caramelized apples for an elegant dessert that showcases the buttery pastry base.
2. Lemon Tart Perfection
The subtle sweetness pairs magnificently with sharp lemon curd. The almond undertones complement citrus beautifully, creating a sophisticated balance of flavors that’s restaurant-worthy.
3. Chocolate Ganache Tarts
Line your tart tin with this pastry and fill with rich dark chocolate ganache. The buttery, slightly sweet base provides the perfect contrast to intense chocolate, while the ground almonds add textural interest.
4. Frangipane-Based Bakes
Use this as the foundation for Bakewell tart or any frangipane-filled pastry. Since the pastry already contains ground almonds, it creates a harmonious flavor profile with almond-based fillings.
5. Savoury Adaptation
Want a Paul Hollywood savoury shortcrust pastry? Simply omit the caster sugar and add a pinch of salt instead. This creates an excellent base for quiches, savory tarts with caramelized onions, or cheese and vegetable combinations.
6. Individual Tartlets
Roll the pastry and cut into circles to line muffin tins for individual portions. Perfect for afternoon tea, these mini tarts can be filled with everything from custard and berries to lemon curd and meringue.
7. Jam Tarts and Mince Pies
This recipe is ideal for traditional British bakes. The sweet pastry works wonderfully with raspberry jam for simple jam tarts or as the shell for festive mince pies during the holiday season.
Expert Tips for Perfect Shortcrust Pastry
1. Keep Everything Cold
Temperature is critical when making shortcrust pastry. Ensure your butter comes straight from the fridge and is properly chilled. If your kitchen is warm, chill your bowl and flour for 15 minutes beforehand. Cold butter creates steam pockets during baking, resulting in that coveted flaky texture. If the butter starts melting while you’re rubbing it in, pop the bowl in the fridge for 10 minutes before continuing.
2. Don’t Overwork the Dough
The enemy of tender pastry is overworking, which develops gluten and creates tough, chewy results. Once the dough comes together, stop mixing immediately. You should still see small butter streaks in the dough-this is perfect and will create lovely texture when baked.
3. Respect the Chilling Time
While it’s tempting to skip ahead, the minimum 3-hour chill is non-negotiable. This resting period serves multiple purposes: it allows gluten strands to relax (preventing shrinkage), firms up the butter (maintaining structure), and makes the dough much easier to roll without tearing. Overnight chilling produces even better results.
4. Use Proper Rolling Technique
When rolling out your chilled pastry, work quickly and confidently. Roll from the center outward, rotating the dough 90 degrees after each roll to maintain an even thickness. If the pastry becomes too soft or sticky, return it to the fridge for 15 minutes. Always roll on a lightly floured surface but avoid using too much flour, which can make the pastry dry.
5. Blind Baking Essentials
For tarts with wet fillings, blind baking is crucial. Line your pastry-filled tin with parchment paper and fill with baking beans or dried rice. Bake at 200°C for 15 minutes, then remove the beans and paper and bake for another 5 minutes to crisp the base. This prevents the dreaded soggy bottom.
6. Ground Almond Substitutions
The ground almonds in this Paul Hollywood shortcrust pastry add richness and texture, but they can be substituted if needed. Replace with the same weight of plain flour for a more traditional shortcrust, or use ground hazelnuts for a different nutty flavor. For nut-free versions, simply increase the plain flour to 190g total.
7. Fixing Common Issues
If your pastry cracks when rolling, it’s too cold-let it warm up slightly. When it’s sticky and difficult to handle, it’s too warm-chill it longer. If the baked pastry shrinks dramatically, you either overworked the dough or didn’t chill it long enough. For torn pastry, patch it with scraps and press gently to seal-once baked, these repairs are virtually invisible.
Storage and Reheating Guidance
Wrap unrolled pastry dough tightly in cling film and refrigerate for up to 3 days, or freeze for up to 3 months. Thaw frozen pastry overnight in the refrigerator before using. Baked pastry cases can be stored in an airtight container at room temperature for 2 days or frozen for up to 1 month.
Common Queries and FAQs
Can I make this pastry in a food processor?
Yes! Pulse the flour, ground almonds, and butter until it resembles breadcrumbs, add the sugar and pulse briefly, then add the egg and pulse just until the dough comes together. Be careful not to over-process.
Why is my pastry tough and chewy?
This usually happens from overworking the dough, which develops too much gluten. Handle the pastry as little as possible and stop mixing once it just comes together.
Can I use salted butter instead?
While unsalted butter is preferred for better control over seasoning, you can use salted butter. Just reduce or omit any additional salt in your recipe.
What’s the difference between this and a savoury shortcrust?
This recipe includes caster sugar and ground almonds, making it sweet and slightly nutty-ideal for dessert tarts. For a Paul Hollywood savoury shortcrust pastry recipe, simply omit the sugar and add a pinch of salt.
Do I need to use ground almonds?
The ground almonds add richness and a lovely texture, but you can replace them with additional plain flour (190g total) if you prefer a traditional shortcrust or need a nut-free version.
Why must I chill the pastry for so long?
Chilling allows the gluten to relax (preventing shrinkage during baking), firms up the butter (creating better texture), and makes the dough easier to roll without tearing.
How thin should I roll the pastry?
Aim for 3-4mm thickness. Too thin and it may crack; too thick and it won’t bake through properly or will overwhelm your filling.
Can I make this pastry ahead of time?
Absolutely! This is an excellent make-ahead recipe. The dough keeps refrigerated for 3 days or frozen for 3 months, making it perfect for batch preparation.
Paul Hollywood Shortcrust Pastry Recipe
Ingredients
- 165 g plain flour plus extra for dusting
- 25 g ground almonds
- 120 g chilled unsalted butter cubed
- 55 g caster sugar
- 1 medium egg
Instructions
- In a large mixing bowl, stir together the plain flour and ground almonds until evenly distributed. This ensures the almond flour is spread throughout for consistent flavor and texture. Make sure there are no lumps.
- Add the cubed, chilled unsalted butter to the flour mixture. Using your fingertips, rub the butter into the flour by lifting the mixture and letting it fall back into the bowl while pressing the butter pieces. Continue until the mixture resembles fine breadcrumbs.
- Work quickly to prevent the butter from warming up-cold butter is key to achieving that tender, flaky texture.
- Stir in the caster sugar, distributing it evenly throughout the mixture. The sugar should be fully incorporated but don’t overwork the dough at this stage.
- Break the medium egg directly into the bowl. Using your fingers or a fork, work the egg into the mixture gradually. The dough will start clumping together. Bring it together with your hands, pressing gently until it forms a cohesive, soft dough. Don’t knead-just bring it together.
- Tip the dough onto a lightly floured work surface. Shape it into a smooth ball, then flatten it gently with your fingers into a disc about 2cm thick. This disc shape helps the dough chill evenly and makes rolling easier later.
- Wrap the pastry disc tightly in cling film, ensuring no air pockets remain. Refrigerate for at least 3 hours, or ideally overnight. This crucial resting period allows the gluten to relax (preventing shrinkage) and the butter to firm up (ensuring a crisp texture when baked).
- When ready to use, remove the pastry from the fridge and let it sit at room temperature for 5-10 minutes to soften slightly. Roll out on a lightly floured surface to your desired thickness (typically 3-4mm) and use according to your tart or pie recipe.
Video
Notes
Mastering this Paul Hollywood shortcrust pastry recipe opens up a world of baking possibilities, from elegant fruit tarts to rustic jam-filled treats. The combination of butter, ground almonds, and just the right amount of sugar creates a pastry that’s both versatile and utterly delicious.
Remember, the secrets to success are keeping everything cold, handling the dough gently, and respecting that crucial chilling time.
With these techniques in your baking arsenal, you’ll consistently produce pastry with that coveted tender crumb and buttery flavor that makes Paul Hollywood’s recipes so beloved. Now it’s time to get your hands floury and create something spectacular!
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