Makes 2 crusts


  • 7 ounces unsalted butter, diced and softened
  • 7 ounces superfine sugar
  • 4 ounces eggs (approximately 2 large eggs)
  • 3 1/3 cups plain (all-purpose) flour
  • 1/2 tsp. salt


    In a stand mixer fitted with the paddle attachment, gently cream the butter and sugar just until smooth, mixing slowly to avoid incorporating too much air as you beat the mixture. Add the eggs one at a time until just combined, then add the flour and salt in 2 additions. Mix very gently for 10 seconds, until the pastry just comes together.

    If you are mixing by hand, place the butter and caster (superfine) sugar in a medium-size bowl and beat with a wooden spoon for several minutes, until smooth. Add the eggs 1 at a time, ensuring the first is fully incorporated before adding the next. Use a wooden spoon to fold through the flour and salt, until just combined.

    Tip the pastry out onto a lightly floured bench, then divide it into 2 pieces and flatten each out into a disc 3/4-inch thick. Wrap them in plastic wrap and rest in the fridge for at least 1 hour, then use as desired. Sweet pastry will keep in the fridge for a week and in the freezer for up to 3 weeks, wrapped well in plastic wrap or in a container.

    Recipe excerpted with permission from The Tivoli Road Baker by Michael James, published by Hardie Grant Books November 2017, RRP $35.00 hardcover.

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