Orange shortcrust pastry, a basic recipe is the foundation for many desserts, tarts, pastiera, cookies.
The shortcrust pastry will give your desserts a very particular taste, excellent pairing with chocolate.
The orange shortcrust pastry can be prepared and also frozen, or you can keep it for a couple of days in the refrigerator wrapped in plastic wrap, just remember to let it sit at room temperature for 15/20 minutes before use so that the butter softens.
The recipe also includes the method with the Thermomix.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: for one tart
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients for orange shortcrust pastry:
- 2 cups all-purpose flour
- 2/3 cup softened butter
- 1/2 cup granulated sugar
- 1 medium egg (whole)
- 2 medium yolks
- 1/2 orange (grated zest)
- 1 pinch fine salt
Tools for orange shortcrust pastry:
- 1 Pastry board
- 1 Bowl
Preparation of orange shortcrust pastry:
We made the orange shortcrust pastry by hand, if you wish, you can easily prepare it with a stand mixer, just follow the order in which the ingredients are added, the only recommendation is not to work the mixture too much, so the flour does not develop gluten and you’ll get a crumbly pastry after baking.
Grate the orange zest.
In a bowl, place the egg and the two yolks and beat the two ingredients well with a fork.
In a bowl, place the sifted all-purpose flour, a pinch of salt, granulated sugar, and grated orange zest, then add the room temperature butter cut into pieces and lastly the eggs, start to mix the ingredients and transfer them onto a floured pastry board.
Quickly work the mixture until you obtain a homogeneous dough, form a disc, wrap it with plastic wrap, and place it in the refrigerator for about 30 minutes.
Now the orange shortcrust pastry is ready to be used to make tarts, cookies, or other preparations.
THERMOMIX METHOD:
In the bowl, place the sugar and orange zest, blend for 20 sec, speed 10.
Now add all the other ingredients and work them for 30 sec, speed 5.
Transfer the mixture onto a lightly floured pastry board, shape into a disc, cover with plastic wrap, and let rest in the refrigerator for 30 minutes.
Don’t miss:
KNAM’S CHOCOLATE SHORTCRUST PASTRY
SAL DE RISO CLASSIC SHORTCRUST PASTRY
What can I substitute the orange with?
with grated lemon zest.
Can I use powdered sugar instead of granulated sugar?
certainly, this way you will obtain a finer and more crumbly pastry.
