Homemade soft shortcrust tart with butter, or alternatively with olive oil, a great dessert perfect for breakfast or snack filled with lots of jam, apricot for me, or your favorite. It’s holiday season, and I know panettone and pandoro are all the rage, but I don’t really like them, so for the holidays, I baked two beautiful tarts, perfect to enjoy at breakfast, but they’re also great for a snack, or to serve at the end of a meal. I adore it, and every moment is a good one. For the soft shortcrust, the recipe is very simple, it’s a normal shortcrust but with added baking powder, so that it rises a bit during baking and becomes taller and softer. Let’s see how to prepare it.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1 tart of 9.5 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Soft Shortcrust Tart
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 10 tbsp soft butter
- 2 eggs
- to taste vanilla extract
- 2 tsp baking powder
- 1 1/4 cups apricot jam
Tools for Soft Shortcrust Tart
- 1 Baking pan of 11 inches
- 1 Bowl
- 1 Rolling pin
- 1 Pastry board
Steps to Prepare Soft Shortcrust Tart
In a bowl, put all the ingredients for the shortcrust pastry: flour, sugar, eggs, baking powder, vanilla extract, or grated lemon or orange zest, and finally the softened butter, softened at room temperature, or if it’s cold, a few seconds in the microwave, it shouldn’t melt, but become creamy.
Work to obtain a nice, homogeneous, and non-sticky shortcrust pastry.
Once the shortcrust is ready, put it in the fridge for half an hour.
Roll out the shortcrust on a floured surface with a rolling pin. Once you have a sheet about 0.4 inches thick, to cover the entire mold, flour well the base, the same that we will lay in the mold, so there’s no need to butter and flour the mold.
Place the floured side of the sheet into the 11-inch square pan, and remove all the excess shortcrust. Poke the base with a fork. Fill with the jam and decorate with strings made from the leftover shortcrust.
Bake for 30 minutes in a hot static oven at 350°F. Remove from the oven, let it cool, and only then invert onto a platter and turn onto a serving plate.
The tart with soft shortcrust differs from the classic tart with a softer and more melt-in-your-mouth shortcrust, really very pleasant, suitable for everyone because it’s less crunchy.
Instead of butter, you can use 1/2 cup of olive or seed oil.
