From years of practice my mother makes the perfect shortcrust pastry. I’m not a big fan of pastry, but this really hits the spot. It has the perfect texture and adding icing sugar to the mix gives it that delicious sweet taste that is perfect in any pie or tart. There’s a real science to getting this right so it’s important to follow each step as accurately as possible.

Ingredients:

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  • 8oz self raising flour

  • 2oz icing sugar

  • 4oz real butter

  • 1oz Frytex

  • pinch of salt

  • juice of 1/2 a small lemon

  • 1 egg yolk

  • 1 egg white

  • 2 tbsp ice cold water

    • Recipe:

  • Sieve the flour and icing sugar and salt into a large mixing bowl.

  • Dice the fat into small cubes. To get the best results, using a food processor to combine the fat and flour will give you the finest crumb and most consistent texture. Blend on high power until the fat is fully incorporated and you have a fine crumb that resembles breadcrumbs.

  • If you do not have a food processor, simply rub the fat into the flour until an even consistency is achieved. Try not to handle the pastry too much as cold is key with pastry!

  • Mix the lemon juice, egg yolk and water together and add to the crumb, a small bit at a time, to bring the dough together. Use a cold fork for this step so to keep temperatures low.

  • Fold the liquid in until the dough has come together – only a very small amount is needed here as you do not want a wet pastry.

  • Once the dough has come together, wrap in cling film and refrigerate for 1-2 hours before using.

  • Line your work surface with a sheet of cling film. Sprinkle the surface with flour and dust the rolling pin with flour also. Place the dough on the surface and sandwich the dough between another sheet of cling film before rolling.

  • To get the most even roll, twist the dough clockwise, turning it after every roll.

  • Use the cling film to transfer the pastry into your pie dish before using.

    • Brie and Beetroot Tart:

    This is a favourite of mine when it comes to savoury tarts. This dish is the perfect light and healthy lunch for summer, and so easy to prepare once you have your pastry made.

    Ingredients:

  • 400g shortcrust pastry (same recipe as above except substitute the 2oz of icing sugar for 2oz flour)

  • baking beans or uncooked rice

  • 175g vacuum-packed beetroot, roughly chopped

  • 3 tbsp honey

  • 2 large eggs

  • 200g reduced-fat crème fraîche

  • 70g red cheddar

  • 30g brie

  • sea salt and black pepper

  • rocket to garnish

    • Recipe:

  • Pre-heat the oven to 200C/180C Fan/Gas 6. Put the beetroot in a greased roasting tin, drizzle with honey and cook for 15 minutes.

  • On a floured surface, roll out the pastry and use to line a 23cm flan tin. Prick the pastry base with a fork.

  • Cover with a sheet of baking paper, then top with ceramic baking beans or dry rice. Bake for 10 minutes. Remove the beans, or rice, and bake for another five minutes.

  • Turn the oven down to 180C/160C Fan/Gas 4. Beat together the eggs and crème fraiche.

  • Season with pepper and salt and add 50g of the grated Red Cheddar. Pour into the pastry case.

  • Top with the beetroot, the remaining cheddar and the brie. Bake in the oven for 25 minutes, or until just set. Garnish with rocket and fresh seasoning before serving.