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Sweetcrust Pastry for Delicious Puddings

By: Leigh Sexton - Updated: 23 Jan 2013 | comments*Discuss
Sweetcrust Pastry Sweet Pastry Filling

Sweetcrust pastry is a type of pastry often used for the base of a sweet tart or pie. Unlike puff pastry, it doesn’t rise during baking because it contains no leavening. Usually it is made with refined, plain flour rather than wholemeal which can make the pastry too crisp or self-raising which tends to be too crumbly. Because sweetcrust contains sugar, which makes it crumbly, some people prefer to use half plain white and half plain wholemeal flour.

Like shortcrust pastry, sweetcrust is based on a half-to-half ratio of fat to flour. The fat can be lard, shortening, butter or full-fat margarine, but not low fat margarine as it has too much water in it and makes the pastry leaden and flat. Because the sugar impedes the establishment of gluten bonds, a sweetcrust pastry needs to be both relaxed and brought back to room temperature to allow it to be elastic enough to roll out well. From preference, use half butter and half lard and ensure that the fats are half the amount of the flour used. Butter gives the best flavour to the pastry but lard gives a smooth texture.

Tips For Making Sweetcrust Pastry

There are several tricks to making successful sweetcrust pastry:

Blend the fats and flour and sugar together thoroughly before adding any liquid – this allows the fat and flour to fully homogenize

Don’t overwork the dough – many people find that using a pastry blender or cutter stops the mixture becoming too warm and overworked which can make the pastry tough.

When you have formed the dough into a ball, wrap it in film or place it in a plastic bag and refrigerate for a minimum of thirty minutes, and then bring it back to room temperature for at least fifteen minutes before rolling it out.

Rolling out sweetcrust can be challenging – one tip is to flour the board but place a clean sheet of lightly floured cling film over the dough and to roll the pastry out through the film. This stops the pastry sticking to the rolling pin and breaking.


  • 300 grams plain flour (or 150 grams white and 150 grams wholemeal)
  • 75 grams butter
  • 75 grams lard
  • Pinch salt
  • 1 egg
  • 40 grams caster sugar
Put the flour, butter, lard and salt in a bowl and rub or cut together until it is well blended and has the texture of fresh breadcrumbs.

Break the egg into a separate small bowl, pour in the sugar and blend lightly with a fork.

Add this liquid to the flour mixture and mix with a knife until the pastry starts to come together and then use your fingertips to finish combining the mixture. Place in a bag or wrap in film and refrigerate for at least thirty minutes.

When you have allowed the pastry to relax, and brought it back to room temperature, you can start to work it to shape.

Roll sweetcrust pastry to around 3mm thickness and use to line a greased flan tin. Prick the base with a fork and allow the pastry to rest again for fifteen minutes. Preheat oven to 180C or gas 4

To cook a perfectly crisp sweetcrust tart, line the interior of the flan tin with a piece of greaseproof paper and then top it with baking beans and bake blind for ten minutes. Remove the paper and the beans, bake for a further five minutes to crisp the base and then add the filling and cook for the requisite time.

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Latest Comments
  • cgngjhg v
    Re: Types of Pastry
    what is the difference between flaky pastry and rough puff pastry
    20 June 2019
  • Rakel
    Re: Types of Pastry
    Pastry is kinda complicated but at some point it's under stood thanos for the information that helps us learn
    11 December 2018
  • Charlies daad left
    Re: Types of Pastry
    My dad left to the shop to get some pastry five years ago, has anyone seen him??
    6 December 2018
  • Mynanhasabbc
    Re: Types of Pastry
    MY NAN has some nice pastry if someone wants some
    6 December 2018
  • Ginny
    Re: How to Make Chutney
    I allowed my chutney to go cold before I put it in jars....will it compromise the taste or how long it will last?
    4 October 2018
  • sophie
    Re: Types of Pastry
    thank you very much this was very helpful THANK YOU SOOO MUCH
    28 September 2018
  • Ana
    Re: Types of Pastry
    It iz quite helpful 4r every hm student....
    17 September 2018
  • ValB
    Re: Types of Pastry
    @Mona - Would it be strudel puff pastry which is both sweet and spiced?
    10 September 2018
  • Mona
    Re: Types of Pastry
    I am trying to track down a pastry recipe for a a cinnamon pastry from my childhood. The pastry appeared to be rolled in one long piece and then in…
    10 September 2018
  • Kismet
    Re: Types of Pastry
    L like the pastry... Please may l have explanation on how to make sugar pastry
    3 September 2018