Shortcrust pastry, everyone has their own personal recipe that works well for preparing shortcrust pastry. Those who tried my tart, say it’s good and tell me: “I can’t do it,” “I’m not able”… I’m not a professor of skill, but I know for sure that it simply takes the right ingredients and perfectly measured, only then “you are capable” and only then “you succeed.” I’ve been using this recipe for many years; sometimes I’ve changed it to try another recipe, but nothing, I came back to my favorite. A constant for all recipes are ingredients like eggs, which must be at room temperature, and the colder the butter, the better. Preparing desserts and especially tarts takes time and patience and good jams.
- Difficulty: Medium
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter
- 2 egg yolks
- to taste vanilla
Tools
- Work surface
- Rolling pin
- Cookie cutter
Preparation
Place the sifted flour on the work surface and add the sugar, mix with a fork and make a well.
Add butter and vanilla and mix well with the fork.
Add the egg yolks and with the fork first and then with your hands start to incorporate into the dough.
In just a few seconds, the shortcrust pastry is ready.
I use it immediately without letting it rest, but if you find it’s too soft, put it in the fridge for 10 minutes.
I made some cookies with a smiley cutter, 15 minutes in the oven at 350°F will be enough for baking.
Ready!
With this shortcrust pastry, you can make tarts as well as cookies. I used plum and ginger jam; I love the sweetness of the tart and the tartness of the jam.
