Easy and soft shortcrust pastry! The perfect recipe for soft shortcrust pastry for delicious, fragrant, and excellent tarts.
A delicious and versatile basic preparation, a variant of the classic shortcrust pastry, made with butter, sugar, and eggs that make the dough pliable and easy to roll out.
With a small addition of baking powder, it provides elasticity, which is why I call it Easy and Soft Shortcrust Pastry.
Excellent for making tarts, cakes, pastiere, or filled cookies or empty shells that need to hold creams and fillings.
Once cooked, it will be soft and fragrant.
A quick and easy recipe to prepare, what I love about this shortcrust pastry is that after a brief rest in the fridge, it rolls out without breaking, so you will have no difficulty lining a tart pan.
As for the aroma, I used the grated peel of one lemon, but feel free to use other citrus peels you prefer, vanilla, almond extract, or a pinch of cinnamon!
Once cooked, it will be delightful to the palate, crumbly with every bite.
Try it soon, and you’ll always make your tarts with this type of shortcrust pastry!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 14
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Easy and Soft Shortcrust Pastry
- 4 cups all-purpose flour
- 7 oz butter
- 1 cup sugar
- 2 eggs (whole)
- Half packet baking powder
- 1 lemon (grated peel of one lemon)
- 1 pinch salt
Tools
- Bowl
- Kitchen Scale
- Wooden Board
Preparation of Easy and Soft Shortcrust Pastry
Start preparing the easy and soft shortcrust pastry:
First, begin with the sanding: in a bowl, pour the sifted flour, sugar, half a packet of baking powder, a pinch of salt, cold butter from the fridge cut into coarse cubes, and the grated peel of one lemon.
Work until you get a sandy-looking mixture.
Add the 2 eggs.
Then start mixing everything together.
Knead briefly, just enough to compact the dough for a perfect shortcrust.
Form a loaf and wrap it in cling film, place it in the fridge to firm up for at least 30 minutes.
After the necessary time, take back your shortcrust and prepare many excellent tarts.
Or delicious cookies, it’s up to you. For these cookies, here’s the link shortcrust cookie recipe
Advice
Once made, seal well in cling film. The shortcrust pastry can be kept in the fridge for 3 to 4 days max.
If you want to keep it longer, you can freeze it and defrost it when needed.
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