Perfect shortcrust pastry recipe.
Easy to prepare, crumbly, and rolls out easily.
The perfect shortcrust pastry recipe is a crumbly base that literally melts in your mouth, buttery and sweet to just the right degree, a simply fabulous recipe to keep in your recipe book. Needless to say, tarts made with this recipe are always a hit and disappear in no time 😉
P.S. This shortcrust pastry recipe is perfect for tarts, but you can also make delicious cookies 😉
Recipe also with Bimby.
TRY ALSO:
- Difficulty: Easy
- Cost: Very affordable
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: tart of 9.510 inches
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 2/3 cups all-purpose flour
- 1/2 cup potato starch
- 3/4 cup butter (at room temperature)
- 1 1/2 cups powdered sugar
- 1 egg
- 2 egg yolks
- zest of one untreated lemon
- 1 tsp baking powder
- 1 vanilla flavoring
- 1 pinch salt
Tools
- 1 Pan tart pan
- 1 Rolling Pin rolling pin
Steps
Mix together the sugar with the flour, potato starch, and sifted baking powder.
Place the mixture on a pastry board, make a well in the center where you will put the lightly beaten eggs, flavors, butter cut into small pieces, grated lemon zest, and a pinch of salt, knead with your fingertips and then with your hands quickly until you form a smooth and homogeneous dough.
Form a ball and place it in a clean dish towel or plastic wrap for at least 30 minutes in the fridge.
Put the flour, potato starch, sugar, and baking powder in the bowl 3 secondsspeed 3.
Add all the other ingredients 20 secondsspeed 5.
Transfer the dough to a pastry board and compact it with your hands, form a ball, wrap it in a clean dish towel or plastic wrap and store it for 30 minutes in the fridge.
The shortcrust pastry for tarts is ready to use, take it out of the fridge, knead it slightly on a pastry board and use it for your favorite tarts, keeping a small piece aside for the final decorations, roll it out with a rolling pin and place it in a greased tart pan, fill it with jam, Nutella, pastry cream, ricotta cream and whatever you prefer, decorate the surface with strips of pastry and bake it in a hot oven at 350°F for about 30 minutes, it should turn golden.
To help you roll it out you can use 2 sheets of parchment paper, especially useful for the covering strips, I often roll out the base directly in the greased pan with my hands when I’m short on time, small pieces of dough that I join together without rolling it first with a rolling pin.
