Have you always dreamed of a tart with perfect edges? The shortcrust pastry that doesn’t break is the perfect recipe if you love homemade sweets without battling with doughs that crumble at the first touch.
This version is suitable for everything: from classic tarts to cookies . The advantage? You can work it easily by hand and use it for any mold; I chose a rectangular one for a modern touch.
The secret is all in the butter
After many attempts, I realized the trick isn’t just in the simple ingredients like eggs, flour and sugar. The real star is the soft butter. Working it into a “pomade” is the fundamental step to achieving the elasticity that makes it amazing. So, what do you think, would you like to try this sweet recipe? If you do, leave me a comment here or on Facebook or Instagram and let me know how you personalized it.
If you like tarts, here are three foolproof recipes you absolutely must try
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
TART WITH SHORTCRUST PASTRY THAT DOES NOT BREAK READY IN MINUTES WITH SIMPLE INGREDIENTS
- 3 1/4 cups all-purpose flour
- 2 eggs
- 7 oz butter (soft)
- 2/3 cup sugar
- flavor (I use grated lemon zest)
- jam
Tools
HERE’S WHAT YOU WILL NEED TO MAKE THE TART
- 1 Tart pan about 9 1/2 inches
- 1 Bowl for mixing
Steps
HOW TO MAKE THE TART THAT DOES NOT BREAK
Follow these steps and you’ll see that rolling out the pastry will be super easy
Work the butter into a pomade: In a bowl, combine the soft butter with the sugar, mix with a fork or spatula until you have a smooth cream.
Grandma’s butter trick: If you’re in a rush, you can soften the butter in 10 seconds by grating it with a large-hole grater, and the shavings will soften almost instantly
Add the eggs: Add the eggs and the flavor and continue to mix until well incorporated; pour in all the flour and start kneading quickly with your hands. Don’t overwork it! As soon as the dough becomes smooth and homogeneous, stop: this is the secret to preventing it from becoming hard after baking.
The magic rest: Wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes. This step helps stabilize the fats and make the pastry elastic.
baking: Retrieve the pastry, lightly flour the work surface, and roll it out with a rolling pin. You’ll see it won’t break! Transfer it to the mold, save a piece to make strips, fill with your favorite jam, make the strips, and bake at 350°F for about 30-35 minutes.
CONSISTENCY AND RESULT
The tart with this shortcrust pastry will be soft yet at the same time crumbly
Laura’s Tips
If you like a crunchy touch, add 1/4 cup of chopped almonds or walnuts to the dough
Questions
Can I use oil instead of butter?
Unfortunately for this recipe you can’t, but if you want, you can try my oil shortcrust pastry
