A quick shortcrust pastry with sunflower seed oil, without butter and without yeast, fast to make and ready to use immediately, perfect for making butter-free sweets, like tarts and cookies, holds shape perfectly even while baking, crumbly and good to fill with any filling. Unlike butter pastry, oil pastry does not need resting, it can be kneaded and rolled out immediately. If there’s no butter in the fridge, it’s a good alternative to make pastry with sunflower seed oil, my grandma always prepared it, then my mom and my sister, their tarts always turn out delicious. Inspired by their passion for tarts, I also started making good shortcrust pastries with sunflower seed oil. Sometimes I make a good butter shortcrust too, but more often I use the oil one, sunflower or olive, truly delicious and with lower cholesterol content.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 1 tart of 12 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Shortcrust Pastry with Sunflower Seed Oil
- 3 cups all-purpose flour
- 3/4 cup sugar
- 2 eggs
- 1/3 cup sunflower seed oil
- zest of 1 organic lemon
Tools
- 1 Bowl
- 1 Work surface
Steps for Shortcrust Pastry with Sunflower Seed Oil
In a bowl, put flour, oil, eggs, sugar, and lemon zest. Start mixing with a fork or a spoon.
Continue working by hand when the dough becomes firmer.
Work better on a surface to obtain a homogeneous and compact dough that does not crumble. It’s important to work well so that it can be rolled out without breaking.
Once you have a dough, you can immediately roll it out and use it for your recipes. Work on a floured surface with a rolling pin, and also flour the surface of the pastry.
It’s not necessary to let the oil pastry rest, but you may let it rest in the fridge for up to 12 hours, or freeze it if not used immediately.
We can also work with the planetary mixer, with the hook.
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