Sweet and savoury pastry tart cases

5 INGREDIENTS • 6 STEPS • 45MIN

Sweet and savoury pastry tart cases

Recipe

5.0

1 rating
Perfect for afternoon tea or served as a dessert, pastry tart cases can be filled with your favourite fruit, jam, cream, custard or chocolate ganache. Fancy making a savoury tart? Just leave out the sugar in the below recipe.
Love This Recipe?
Add to plan
logo
Sweet and savoury pastry tart cases
Save
Perfect for afternoon tea or served as a dessert, pastry tart cases can be filled with your favourite fruit, jam, cream, custard or chocolate ganache. Fancy making a savoury tart? Just leave out the sugar in the below recipe.
author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

45MIN

Total time

Ingredients

Servings
1
175 g
M&S Remarksable Value plain flour
1 tbsp
caster sugar
1 pinch
salt
80 g
cold M&S Collection Farmhouse British butter, diced
2 tbsp
water
up to 4 tbsp

Nutrition per serving

VIEW ALL
Calories
1254kcal
Fat
66.6 g
Saturates
40.7 g
Sugars
11.7 g
Salt
13.0 mg
Love This Recipe?
Add to plan
logo
Sweet and savoury pastry tart cases
Save
author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Author's notes

Makes one 20cm pastry case or two 10cm tartlets.

Method

Hide images
step 1
Sift the flour (175 g), sugar (1 tbsp) and salt (1 pinch) into a large mixing bowl, add the diced butter (80 g) to the flour and, using your fingertips, lightly rub into the flour until the mixture resembles breadcrumbs.
step 2
Add roughly 2 tbsp water (2 tbsp), then use a round-bladed knife to start to bring the mixture together. Add more water if needed, then finally bring the mixture together with your hands to form a smooth ball of dough (or two smooth balls if you’re creating tartlets).
step 3
Wrap the pastry in cling film and rest in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 200°C/180°C fan/gas mark 6.
step 4
Remove the pastry from the fridge, roll it out with a rolling pin and add to the tin.
step 5
Prick the pastry base and line with greaseproof paper. Fill with baking beans and bake blind in the preheated oven for 10 minutes. Remove baking beans and cook for a further 5 minutes until the pastry case is dry.
step 6
Trim off any excess pastry with a sharp knife and then fill with your chosen filling and toppings.
step 6 Trim off any excess pastry with a sharp knife and then fill with your chosen filling and toppings.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

Similar recipes

Baking
Dessert
Lunch
Vegetarian
Pastry
Strawberries
0 Saved
top