Spelt shortcrust pastry

Leon tart with spelt flour pastry case

spelt shortcrust pastry

  • Servings: 11inch
  • Difficulty: medium
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  • 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!


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