The Perfect Shortcrust Pastry. Quick and Easy to Prepare Easy and Quick Recipes for Every Occasion
The lack of time in daily life may seem like an obstacle, but it doesn’t stop me from expressing my creativity in the kitchen. Although I have a collection of recipes to propose, I must go through all the right steps to showcase the recipe properly, and often, between work, family, and the myriad tasks to manage, finding moments to create can become a real challenge. However, I have promised myself to increase my commitment to providing you with long-standing recipes, ideal for those with little time but who want to bring something special and simple at the same time to the table. And I cannot transmit a recipe to you without accompanying it with the right steps, to give the essential indications for a good outcome.
On this occasion, I am excited to share a simple recipe, perfect for preparing tea cookies and crumbly small tarts, a delicious and fragrant shortcrust pastry. I am sure that, with a few ingredients and a bit of patience, you will be able to create delights that will surprise your guests.
Also, stay tuned because I promise I will soon share more recipes and pairings to create fresh pastries to enjoy.
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 1 Minute
- Portions: 15 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Flour, butter, and sugar create an irresistible shortcrust
- 5 cups flour
- 1 cup sugar
- 1 cup butter (Room temperature)
- 2 eggs
- 1 packet baking powder
- 1 lemon zest (Or vanilla, I also use floral, liqueur, or fruity flavors)
- to taste apricot jam
Tools
A mixing bowl, electric beaters, molds, and cutters. Rolling pin and pastry board
- Bowls
- Electric Beaters
- Rolling Pins
- Tart Pans
- Cookie Cutters
Steps
The shortcrust should be handled very little with hands, the dough is very simple and quick. Follow the right steps to obtain a very crumbly shortcrust
Cut the butter into pieces and combine it with the eggs and sugar in a large bowl; work with electric beaters until you obtain a grainy texture. You can also use a stand mixer, but it doesn’t always work well with small quantities.
Sift the baking powder with the flour and add them to the mixture, along with the chosen flavor
Knead well and quickly; the operation is easy since the dough is very soft
Form a ball; wrap it in film or a well-sealed container and let it rest in the refrigerator for about an hour.
Lightly flour the work surface and roll out the shortcrust, cut the discs for the tarts and fill them. If you want to get fewer tarts, you will get more cookies.
Roll out the remaining dough and cut the strips for the tarts and decorate the cookies as preferred. Bake in a preheated oven at 340°F for about ten minutes for the cookies and 15 for the small tarts; if you prefer a more “biscuit-like” result, let them brown a little more
Once baked, the small tarts can be dusted with powdered sugar
The cookies do not lose their decoration
It is a simple shortcrust to prepare, if it’s hot, work small portions at a time, leaving the rest in the refrigerator. I use it as a base for different treats, even stuffed ones. It keeps well out of the fridge for many days.
