Most things are improved by being clothed in pastry, and this Clementine shortcrust pastry adds an extra layer of flavour. This recipe can be varied by using other citrus fruits such as lime or lemon, but Clementine is a lovely festive twist. I use it to make my mincemeat crumble pies.

Citrus fruit works really well because the acid in the juice makes the pastry even crumblier while the zest is loaded with natural oils which flavours the pastry without upsetting any of the proper ratios of the recipe. Continue reading →