Here’s how to make the perfect crumbly shortcrust pastry for tart easily, quickly, and infallibly. A good shortcrust pastry is the secret to making delicious tarts and crumbly cookies.
If you like sweets, don’t forget to also read the recipe
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 232.26 (Kcal)
- Carbohydrates 31.04 (g) of which sugars 11.59 (g)
- Proteins 4.51 (g)
- Fat 10.55 (g) of which saturated 6.54 (g)of which unsaturated 3.85 (g)
- Fibers 0.61 (g)
- Sodium 114.15 (mg)
Indicative values for a portion of 50 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 for 4 people
- 3/4 cup all-purpose flour
- 3 tbsp butter
- 1/4 cup powdered sugar
- 1 pinch salt
- 1 egg
Tools
- 1 Food scale
- 1 Bowl
- 1 Spoon
Procedure
This easy, quick, and infallible recipe will help you make the perfect crumbly shortcrust pastry for tart, here are the steps to follow. This dose is perfect for 4 bases of mini tarts of 5 inches or one tart base of 7-8 inches for larger tarts or with a shortcrust cover double the amounts.
First, take a medium egg and separate the yolk from the white and put the yolk in a large bowl.
Add 1/4 cup of powdered sugar, a pinch of salt.
Gently melt 3 tablespoons of good quality butter and add it to the dough. The butter should not be hot or it will cook the yolk turning it into an omelette.
Pour 3/4 cup of all-purpose flour and mix with a spoon until the flour is completely absorbed. Now knead with your fingertips until you form a dough.
Place in a freezer bag and chill for 30 minutes in the freezer or refrigerator.
After 30/35 minutes the shortcrust pastry is ready, you can cut it, roll it out well with the rolling pin, and line a tart pan. The shortcrust pastry bakes for 35 minutes at 340°F in a preheated static oven (or 320°F in a fan oven).
Your crumbly shortcrust pastry for tart is ready!
