Sweet shortcrust pastry is my preferred type of pastry for making desserts.
Compared to the neutral version, its delicately sweet taste makes it very suitable for holding various types of creams.
This pastry is easy to prepare, contains no eggs or yeast, and is ideal for making tarts, including the well-known lemon meringue pie, but it’s also great for tartlets, cookies, and so on.
For those who haven’t tried it yet, I recommend giving it a go and discovering an excellent pastry, ideal not only for tarts to be served cold but also used in famous desserts like the iconic American apple pies.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 318.63 (Kcal)
- Carbohydrates 37.03 (g) of which sugars 7.90 (g)
- Proteins 4.75 (g)
- Fat 17.67 (g) of which saturated 11.29 (g)of which unsaturated 6.13 (g)
- Fibers 0.92 (g)
- Sodium 67.77 (mg)
Indicative values for a portion of 70 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 cups all-purpose flour
- 1/2 cup butter
- 3 tbsp sugar
- 4 tbsp water (cold)
- 1 pinch salt
Tools
- Rolling Pin
- 9-inch Springform Pan
Preparation
To prepare the sweet shortcrust pastry, combine the flour, sugar, salt, and cold butter pieces in a bowl and work these ingredients together quickly.
Add the very cold water from the fridge and continue working until you get a homogeneous dough.
Wrap it in plastic wrap and let it rest in the fridge for a few hours, at least for half an hour.
Using a rolling pin, roll out the dough and line a springform pan greased with a non-stick spray.
Alternatively, line a regular pan with parchment paper.
Create a border all around and prick the base.
Bake blind by covering the tart with a piece of parchment paper topped with either classic ceramic baking balls, rice, or dry beans.
After this operation, these cannot be consumed anymore but can be kept to be used again in this way.
Bake the base in a preheated static oven at 180 degrees Celsius (355 degrees Fahrenheit) in the middle-lower part of the oven for about half an hour.
For the last 10 minutes, remove the parchment paper with the weights to allow the covered part to dry well.
Let it cool before removing it from the pan.
The sweet shortcrust pastry is now ready to be filled in the desired way.
Storage
The sweet shortcrust pastry can be stored in the fridge wrapped in plastic wrap or in an airtight container for a couple of days. It can be frozen for 2 months.
The sweet shortcrust pastry can be stored in the fridge wrapped in plastic wrap or in an airtight container for a couple of days. It can be frozen for 2 months.
The sweet shortcrust pastry can be stored in the fridge wrapped in plastic wrap or in an airtight container for a couple of days. It can be frozen for 2 months.
Here is a selection of useful products for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of useful products for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of useful products for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
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