Basic Shortcrust Pastry (sweet)

Carefully prepared, with fresh ingredients, it literally melts in the mouth. A perfect ‘backdrop’ for all kinds of sweet and fruity fillings and ingredients. Well wrapped, the dough lasts up to 1 week in the refrigerator and up to 3 weeks in the freezer.

Try it with  my French apple tart (Tarte aux Pommes)

shortcrustpastry (3)

Basic Shortcrust Pastry (sweet)

  • Servings: 1 portion (600 gram)
  • Difficulty: medium
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  • 250 gram / 8.8 ounces of all-purpose flour
  • 200 gram / 7.1 ounces of butter, cut in cubes, not quite cold
  • 100 gram / 3.5 ounces of confectioners’ sugar, sieved
  • 1 pinch of salt
  • 2 egg yolks
  • the pulp of 1/2 of a vanilla bean (optional)
  • finely grated zest of 1/2 of a lemon (optional)
  1. Pile up the flour on a clean, dry work surface and form a hollow in the middle. Add cubes of butter and salt into the hollow, and sieve through the confectioners’ sugar. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.

  2. Add egg yolks, the vanilla pulp (optional), and lemon zest (optional) and gently work it into the dough with your fingertips.

  3. Gradually drag the flour into the middle and work the ingredients with fingers and palms of your hands until the dough comes together and forms a smooth, homogeneous mass.

  4. Form the dough into a ball, wrap it in plastic food wrap and chill for at least 30 minutes before using.


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