Tart with amazing soft and flaky shortcrust pastry: sweet dough for tarts and cookies, simple and quick with guaranteed results that will win everyone over from the first bite just like the soft tart that everyone loves
It is the fabulous whipped shortcrust pastry, a sweet dough excellent for making tarts and cookies that I have already used to make the tart with ricotta and Nutella, but in this case, I filled it with my red plum jam which I find fantastic, it doesn’t need to rest in the fridge like the classic shortcrust pastry and you need to spread it either with wet fingers or with a pastry bag.
However, you can make this tart using the classic shortcrust pastry for soft tarts but the result will be different. I recommend you try this delight and I am sure that it will win you over from the first bite. Let’s see what we need to make the tart with amazing soft and flaky shortcrust pastry sweet dough for tarts and cookies
HERE ARE SOME RECIPES WITH SHORTCRUST PASTRY THAT YOU WILL SURELY LOVE
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 500 g of shortcrust pastry
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Tart with amazing soft and flaky shortcrust pastry: sweet dough for tarts and cookies simple and tasty ready in a few minutes
- 3 1/3 cups all-purpose flour
- 1 egg
- 7/8 cup powdered sugar
- 1 1/8 cups butter (very soft)
- flavoring (to taste)
- jam (I use plum)
- powdered sugar (for dusting)
- baking powder for cakes (less than half a teaspoon)
Tools
YOU WILL ALSO NEED….
- 1 Electric whisk
- 1 Bowl
- 1 Tart pan
Steps
HOW TO PREPARE THE TART WITH WHIPPED SHORTCRUST PASTRY
PREPARATION OF THE WHIPPED SHORTCRUST: Put the very soft butter with the powdered sugar in a bowl and start whisking for about 3 minutes until it becomes creamy, add the egg and continue whisking for another two minutes, finally add the flour with the baking powder, whisk for a few more minutes and then continue working with a spoon. The whipped shortcrust pastry is ready to be used.
BAKING OF THE SHORTCRUST: With a spoon or a pastry bag, spread part of the shortcrust in a buttered and floured tart pan, add the jam, with the rest of the dough make strips either with the pastry bag or, as I did, lightly flour the pieces, make the strips and place them on top of the tart. Consider that the dough will be very delicate and the strips will surely break but don’t worry, it all comes together during baking. Bake the tart without letting it rest in the fridge for about 35 minutes at 355 degrees F but adjust according to your oven. Once cooked, dust with powdered sugar if desired and enjoy this wonder.
LAURA’S TIPS
TO AVOID BREAKING THE TART, USE A TART PAN WITH A REMOVABLE BOTTOM OR SPREAD IT ON A SHEET OF PARCHMENT PAPER WITHOUT GREASING THE PAN
QUESTIONS
Can I replace the butter with oil?
Unfortunately not in this recipe
