Sweet orange shortcrust pastry

    40 min

    Orange zest and juice add bright flavour to sweet shortcrust pastry, perfect for fruit tarts, or even a chocolate tart. This recipe makes enough to line a shallow 23cm flan tin.


    Ayrshire, Scotland, UK
    29 people made this

    Serves: 8 

    • 115g plain flour
    • 55g cool unsalted butter, diced
    • 25g icing sugar, sifted
    • 1 teaspoon grated orange zest
    • 1 egg yolk
    • 1 tablespoon orange juice

    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 and orange zest.
    2. Lightly beat the egg yolk with the orange juice. 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 and using in your favourite recipe.

    Some more ideas

    You can freely substitute other citrus fruit in this recipe. Try making a lime or lemon shortcrust!

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    Reviews in English (1)


    I used this pastry to make mince pies. I tripled the recipie, except the egg yolks ( 3 instead of 5 ) they were fabulous! 1 large orange peel and juice and 1 lemon, rind only were enough to make the pastry. Scrummy!  -  12 Dec 2013