Crumbly magic: the secret recipe of classic shortcrust pastry
Classic shortcrust pastry, the undisputed queen of pastry-making, captivates with its simplicity and versatility. Just a few wholesome ingredients – flour, butter, sugar, eggs, and a pinch of salt – come together in a flavorful embrace to create a blank canvas on which to paint endless creations: fragrant tarts, delicious cookies, fruit pies: shortcrust pastry is the muse of sweet fantasies.
It seems that a similar dough was already known in the year one thousand, after the introduction of sugarcane from the Middle East. Its recipe was then perfected between the 1600s and 1700s, and since then, shortcrust has been used for many recipes.
The key to impeccable shortcrust pastry? Work with cold ingredients, avoiding warming the butter with the heat of your hands. A quick and delicate dough, without too much manipulation, is the elixir to achieve crumbly and flavorful shortcrust. Choosing high-quality ingredients is crucial: a fragrant butter and soft wheat flour 00 will make a difference in terms of taste and consistency. I am very happy with the sablage method (that is, sanding the cold butter with the flour, and then adding the other ingredients).
A touch of originality. The base recipe is a starting point from which to get creative. A pinch of vanilla, lemon zest, or orange flavor can bring a touch of freshness. For a stronger taste, you can add cocoa powder or chopped dark chocolate. Shortcrust pastry loves to play with flavors, adapting to every palate and fantasy.
The magic in the oven. After rolling out the shortcrust pastry with a rolling pin, all that’s left is to shape it as desired and bake it. The temperature and cooking time vary depending on the recipe and type of oven. A keen eye and a tempting aroma will be your best allies in baking a golden and irresistible shortcrust pastry.
Below you will find recipes for other basic sweet doughs:
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6/8 people
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 440.79 (Kcal)
- Carbohydrates 51.55 (g) of which sugars 18.85 (g)
- Proteins 6.88 (g)
- Fat 23.96 (g) of which saturated 14.76 (g)of which unsaturated 8.92 (g)
- Fibers 1.19 (g)
- Sodium 137.12 (mg)
Indicative values for a portion of 127 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/4 cups all-purpose flour
- 5.3 oz butter (or 1/3 cup sunflower oil)
- 2 egg yolks
- 1/2 cup sugar
- lemon (zest)
- vanilla extract (1 teaspoon)
- salt (pinch)
Tools
- Pastry Board Birch Wood Pastry Board, 29.5×39 inches
- Rolling Pin Tescoma 630160 Delicia Wooden Rolling Pin, 10 inches, Diameter 2.4 inches
Steps
I use the mixer so I don’t touch the dough with my hands, you know that heat can ruin the pastry, clearly if you don’t have one, try to work the dough very quickly, to avoid warming it up with the heat of your hands
Take the dough out and form a log, cover it with cling film, and refrigerate for about 30 minutes. It will then be easier to roll out
Remove the log from the fridge and let it warm slightly, if you roll it out immediately it will tend to crack. Work it with a rolling pin on a floured surface, and here is the base ready for your tart
For these quantities, use a 9.5-inch tart pan
NOTES, TIPS, FOR CLASSIC SHORTCRUST PASTRY
If you want to make pastries with different flavors, just mix 1 2/3 cups of flour with 1/3 cup of almond or hazelnut flour, coconut, or cocoa.
Bake in a static oven at 356°F or a fan oven at 320°F. Place the pan on the lower shelf of the oven so the center of the pie will be well cooked
Filled tarts require 30 to 45 minutes of baking. For a softer texture, you can add 1/2 teaspoon of baking powder to the dough
FAQ (Frequently Asked Questions)
How thick should classic shortcrust pastry be?
For a perfect tart, roll out the shortcrust pastry to a thickness of about 1/8 inch and prick it with a fork before baking.
