Spelt Shortcrust Pastry

Spelt Shortcrust Pastry

Spelt Shortcrust Pastry


Makes enough to line a 20cm/8in tart tin

Preparation time: 15 minutes, plus 1 hour chilling Cooking time: 15 minutes

  • 220g/7¾oz/1¾ cups white or wholegrain Sharpham Park spelt flour, plus extra for dusting

  • 115g/4oz cold salted butter, cubed

  • 1 tbsp golden caster sugar

  • 1 egg, beaten

  • 4x tbsp olive oil 

For the dressing  

  • 3x tbsp mayonnaise 
  • 2x limes ( zested and juiced )
  • 1/2 tsp chipotle paste
  • Extra limes for serving 



  1. Put the flour in a large bowl, then rub in the cold butter, using your fingertips, until the mixture resembles fine breadcrumbs.

  2. Stir in the caster sugar, then the egg, then gradually add about 2 tablespoons cold water, a drop at a time, to bind everything to a smooth dough

  3. Cover the dough with cling film and chill in the fridge for about 1 hour to relax the dough.

  4. When you’re ready to roll out the pastry, preheat the oven to 180°C/350°F/Gas 4 and grease a tart tin suitable for the recipe.

  5. To bake blind, turn the dough out onto a lightly floured work surface and roll out to 5mm/¼in thick. Use to line the prepared tart tin and trim the edges.

  6. Line the pastry case with a piece of baking paper and cover with baking beads. Bake for 10 minutes, then remove the paper and baking beans and bake for a further 5 minutes until just golden.


26th April 2023

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