Lemon lavender shortcrust pastry

    40 min

    A basic shortcrust pastry is not so basic with just a few intense flavour additions. Imagine this as a tart base for a lemon tart, or as the base for a sweet-savoury starter of figs and soft goat's cheese.


    Ayrshire, Scotland, UK
    2 people made this

    Serves: 8 

    • 115g plain flour
    • 55g chilled unsalted butter, diced
    • 25g icing sugar, sifted
    • 1 teaspoon dried lavender, lightly crushed
    • 1 teaspoon lemon zest
    • 1 egg yolk
    • 1 tablespoon cold water

    Prep:40min  ›  Ready in:40min 

    1. Sift the flour into a mixing bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs. Stir in the sugar, lavender and lemon zest.
    2. Lightly beat the egg yolk with 1 tablespoon cold water. Add to the flour mixture and mix in with a round-bladed knife. Gather together to make a soft dough.
    3. Wrap in cling film and chill for at least 30 minutes before rolling out. Use as directed in your favourite recipe.


    This pastry recipe yields enough pastry to line a 23cm (9 in) tart tin.

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