Rita Amordicucina’s shortcrust pastry.
This is easy and never turns out too hard.
The base recipe for many sweet and savory products, and yes, shortcrust pastry can also be savory, just don’t add sugar and instead flavor it with salt.
Today I present it to you, and you can make delicious pastiere, tarts, and cookies.
Below you will read the traditional preparation and the one made with the Bimby.
I will also show you how to flavor it for special occasions.
Thought for you:
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, Summer
- Energy 442.00 (Kcal)
- Carbohydrates 50.62 (g) of which sugars 15.06 (g)
- Proteins 8.16 (g)
- Fat 24.13 (g) of which saturated 14.92 (g)of which unsaturated 8.92 (g)
- Fibers 1.18 (g)
- Sodium 154.14 (mg)
Indicative values for a portion of 115 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
let’s go shopping
- 1 lemon (grated zest)
- 2/3 cup sugar
- 2 1/2 cups all-purpose flour
- 2/3 cup butter (Or lard if making pastiera)
- 1 pinch salt
- 1 egg yolk
- 1 egg (whole)
Rita Amordicucina’s shortcrust pastry
Tools
what we need to make
- Plastic wrap
- Work surface
- Rolling pin
Preparation: Rita Amordicucina’s Shortcrust Pastry
First, take the butter out of the fridge at least 1 hour before, then cut it into pieces.
Grate the zest of a lemon and set it aside.
On a work surface, make a well with the flour and make a hole in the middle.
Add the zest, butter, salt, egg, and yolk, and knead rather quickly
Compact it with your hands and wrap it in plastic wrap, pressing it slightly.
Let it rest in the fridge for about 1 hour.
You can use the pastry for tarts, or
for any other type of cookie,
or even to decorate your tarts.
make the pastiera,
Here is Rita Amordicucina’s shortcrust pastry.
Put the lemon rind and sugar in the bowl, pulverize: 10 sec./speed 10. Gather with the spatula.
Add the all-purpose flour, butter, salt, egg, and yolk, knead: 40 sec./speed 5.
Transfer the dough onto the work surface, compact it with your hands and wrap it in plastic wrap, pressing it slightly.
Let it rest in the fridge for about 1 hour.
Use the shortcrust pastry as indicated in the recipe you want to make.
Here is Rita Amordicucina’s shortcrust pastry, prepared with the Thermomix TM6
storage
You can store Rita Amordicucina’s shortcrust pastry in the fridge wrapped in plastic wrap for up to 5 days.
Tips for you who want to give a different flavor to the usual shortcrust
the shortcrust can be flavored depending on the occasions. In the original recipe, you will find how to flavor it with lemon, which is the classic way, but by replacing the lemon zest with orange zest and adding chocolate chips and a little rum, you’ll get a fiesta taste.
For Christmas cookies just add a pinch of cinnamon instead of lemon zest.
For Sicilian-style cookies, in addition to cinnamon, you should add a pinch of ground cloves or almond (or marzipan) flavoring, with variations like anise, nutmeg, and cocoa.
Advice
For a shortcrust. Much more crumbly and durable in its texture over time, such as for cookies, I recommend adding a packet of baking powder to the main recipe.
How to make it with cocoa?
Remove 50 g of flour and add 50 g of unsweetened cocoa.
