Spelt shortcrust pastry

1 comment
baking, pastry, thermomix

Leon tart with spelt flour pastry case

spelt shortcrust pastry

  • Servings: 11inch
  • Difficulty: medium
  • Print


  • 250g white spelt flour
  • Pinch salt
  • 100g unsalted very cold butter, cubed
  • 1 scraped vanilla pod
  • 120g icing sugar
  • 2 large egg yolks (room temperature) plus iced water if using rye flour


  • I like to pop cubed butter into the freezer for at least 5 minutes before making pastry in the Thermomix
  • ‘Sift’ the spelt flour in the TM bowl by turbo pulsing for a couple of seconds. These flours are less processed so a good sifting helps.
  • Turbo pulse the butter into the flour and salt until fine breadcrumb texture
  • Add the vanilla pod scraping, sugar and pulse again
  • Pour egg yolks (and iced water if still dry) through lid and pulse until barely coming together.
  • Tip out onto cling film, pull together, flatten into a disc shape, chill in fridge for at least an hour.
  • Roll out cold pastry and line an 11″ flan tin or individual tins.
  • Refrigerate again or pop into freezer if pushed for time or using later.
  • Bake blind at 350°F/1750°C for around 12 minutes before removing the baking beans on scrunched parchment. Return to oven for an 5/6 minutes to ensure the base is baked.

This is a good pastry if you are looking for an alternative to highly refined white flour.

If I am making sweet pastry I love to add vanilla pod scrapings, and I frequently add zest of a lemon or orange.

This variation is in a lovely book (Love Bake Nourish)by Amber Rose but, honestly it is the standard proportions of flour to butter and I always add 4 egg yolks to my 500g flour recipe.

I know many bakers are afraid of making their own pastry, but it really is worth it.

The lemon tart featured above to follow.

Have a great day!


Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla http://vannillarock.wordpress.com If you have come as a baker my blog is http://vannillarock.com i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

One thought on “Spelt shortcrust pastry”

  1. Pingback: Frangipane tart in spelt pastry case | vannillarock

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