Tart with perfect shortcrust pastry that doesn’t break, perfect to roll out and very easy to work with. It’s crumbly but doesn’t fall apart; perfect for making a simple jam tart or a delicious and fresh fruit tart.
It is a very elastic dough that doesn’t crumble and the secret to making it perfect is the right balance between butter, flour, and resting in the fridge, just like my famous soft shortcrust tart
I love desserts with shortcrust pastry, I enjoy experimenting with new recipes, such as the 5 fail-proof shortcrust recipes. This is a perfect base for any type of tart. It’s very elastic and easy to roll out. You just have to choose the filling you prefer and try this delight, and I’m sure it will win you over.
Let’s see what we need to make a Tart with perfect shortcrust pastry that doesn’t break
HERE ARE SOME RECIPES TO MAKE A DELICIOUS AND SUCCESSFUL TART
- QUICK TART WITHOUT REST: EASY RECIPE READY IN 5 MINUTES
- CARROT SHORTCRUST TART
- RICOTTA AND CHOCOLATE CHIP TART WITH SPOONABLE SHORTCRUST, SO SOFT THAT IT ALWAYS WINS EVERYONE OVER
- NUTELLA TART WITH RICE FLOUR THAT DOESN'T DRY OUT, WITH A TRICK IT REMAINS CRUMBLY AND CREAMY
- TART WITH POLENTA FLOUR BIMBY, A SIMPLE INGREDIENT THAT MAKES IT UNIQUE AND CRUMBLY, YOU'LL MAKE A GREAT IMPRESSION
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Tart with perfect shortcrust pastry that doesn’t break a very simple and quick recipe ready in a few minutes with guaranteed success
- 2 3/4 cups all-purpose flour
- 5 oz egg yolks
- 3/4 cups powdered sugar
- 7 oz butter
- flavoring (to taste)
- jam (to taste)
- powdered sugar (for dusting)
Tools
ALSO YOU’LL NEED…
- 1 Tart pan
- 1 Mixer
Steps
HOW TO PREPARE A PERFECT TART THAT DOESN’T BREAK IN VERY FEW MINUTES
DOUGH PREPARATION: In a mixer, place the flour, flavoring, and butter and start blending until a crumbly dough is formed. Add the egg yolks and sugar, blend again, and then work just a few minutes on the work surface and let it rest in the refrigerator for 30 minutes. After resting, roll out a part of the shortcrust in the greased and floured mold, cover everything with the jam, and with the remaining shortcrust, make strips. Bake at 350°F for about 35 minutes but adjust according to your oven and do the toothpick test. Remove from the oven and dust with powdered sugar.
USEFUL TIPS
DO NOT USE EGGS THAT ARE TOO COLD OR YOU WILL RUIN THE DOUGH, DO NOT ADD TOO MUCH FLOUR TO ROLL OUT THE DOUGH OTHERWISE IT WILL BE HARD, USE TWO SHEETS OF PARCHMENT PAPER TO ROLL IT OUT, WORK THE BUTTER VERY LITTLE AND DO NOT SKIP THE REST IN THE REFRIGERATOR, IF YOU WANT AN EVEN SOFTER SHORTCRUST, ADD A BIT OF BAKING POWDER
QUESTIONS
CAN I USE OIL INSTEAD OF BUTTER?
UNFORTUNATELY FOR THIS RECIPE, BUTTER CANNOT BE REPLACED
