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

Welcome to my blog! After a L O N G break from blogging during which Instagram (vannilla)took over my life, I am returning in a more varied format. Yes, I will bake and have been a Thermomix users from the days before it was cult-like. I'll share the best but I will also include that other hobby in my life, photography from my small island and beyond. If you like what you see, I'd love to hear from you! Anne

One thought on “Spelt shortcrust pastry”

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

i'd love to hear from you...

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s