Traditional recipes

Sweet pastry

Sweet pastry

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Sweet pastry

Spiked with orange & vanilla

Spiked with orange & vanilla

Makes 500g approx.

Cooks In1 hour 50 minutes plus cooling time

DifficultyNot too tricky

Nutrition per serving
  • Calories 429 21%

  • Fat 23.5g 34%

  • Saturates 13.2g 66%

  • Sugars 11.7g 13%

  • Salt 0g 0%

  • Protein 6.5g 13%

  • Carbs 51.3g 20%

  • Fibre 1.6g -

Of an adult's reference intake


  • 250 g plain flour , plus extra for dusting
  • 50 g icing sugar
  • 125 g unsalted butter , (cold)
  • 1 orange , (optional)
  • 1 vanilla pod , (optional)
  • 1 large free-range egg
  • 1 splash of milk

Recipe From

Jamie's America

By Jamie Oliver


  1. Sieve your flour and icing sugar into a large mixing bowl from a height.
  2. Chop the butter into cubes, then using your fingertips, gently work it the flour and sugar until the mixture resembles breadcrumbs (or pulse it in a food processor).
  3. Finely grate in the orange zest (if using) or halve, scrape out and add the seeds from the vanilla pod (if using). Mix again.
  4. Beat the egg with the milk, then add the mixture and gently work it together until it forms a ball of dough. Remember not to work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short.
  5. Sprinkle a little flour over the dough, pat into a flat round about 2.5cm thick, then srinkle over a little more flour, and wrap the dough in clingfilm. Pop it into the fridge to rest for at least 30 minutes.
  6. Get yourself a 25cm non-stick loose-bottomed tart tin and, using a splash of vegetable oil on a piece of kitchen paper, lightly oil the inside.
  7. Dust a clean surface and a rolling pin with flour, then carefully roll out your pastry, turning it every so often, until it’s about ½cm thick.
  8. Carefully roll your pastry around the rolling pin, then unroll it carefully over your oiled tin. Ease the pastry into the tin, making sure you push it into all the sides.
  9. Trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes.
  10. Preheat your oven to 180ºC/350ºF/gas 4.
  11. Get yourself a large square piece of greaseproof paper, scrunch it up, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case right up to the top with rice, and bake blind for 10 minutes in your preheated oven.
  12. Take the case out, carefully remove the rice and greaseproof paper (you can save the rice to use for blind baking another time), then return the case to the oven to cook for a further 10 minutes until it’s firm and almost biscuit-like. Leave to cool.

Watch the video: How to make Sweet Pastry with The French Baker TV Chef Julien from Saveurs Dartmouth