Vanilla shortcrust pastry, a variant of the classic shortcrust pastry flavored with lemon or orange, is perfect for making delicious tarts or preparing simple or filled cookies.
The preparation of the shortcrust is very easy and quick, you just need to follow one rule: work the dough as little as possible so that it does not warm up too much, in this way you will get a crumbly and not hard shortcrust after baking.
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 1 cake from 9 to 9.5 inches.
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the vanilla shortcrust pastry:
- 2 1/2 cups all-purpose flour
- 2/3 cup butter (at room temperature)
- 1 medium egg
- 1 medium yolk
- 2/3 cup granulated sugar
- 1/2 pod vanilla
Tools for the vanilla shortcrust pastry:
- 1 Bowl
- 1 Small bowl
- 1 Pastry board
Steps for preparing the vanilla shortcrust pastry:
In a large bowl put the butter at room temperature after cutting it into cubes, add the granulated sugar and mix the two ingredients well with a spoon.
In a small bowl put the whole egg and the yolk and work them well with a fork.
Open the vanilla pod in two (vertically), without separating the two halves, then scrape off the seeds with the tip of a knife and add them to the butter and sugar mixture.
Add the eggs and mix them with the mixture and finally add the previously sifted flour, quickly mix the ingredients, when they start to come together transfer the dough onto a previously floured pastry board, work until forming a dough, cover it with a cloth and place it in the refrigerator for 30 minutes.
Now your shortcrust pastry is ready to be used, you can make tarts (the dose is for a pan 9 to 9.5 inches in diameter) by baking it at 320°F for about 30 minutes, or for making simple or filled cookies.
Tips:
The vanilla pod can be used to: flavor sugar, flavor infusions and tea or to flavor milk. You can also dry it, put it inside a gauze and use it to scent drawers.
