Basic Shortcrust Pastry Recipe

Delicate and crumbly, Shortcrust Pastry is the backbone of pastry making.
Its versatility shines through in a plethora of mouthwatering desserts, including tarts, cookies, and cakes.
Inspired by traditional recipes, we’ve got the inside scoop on the secrets of creating the perfect Shortcrust Pastry.
To start, sift the flour to ensure a light and airy texture. Then, add the sugar to sweeten the deal.
Now, it’s time to incorporate the star of the show – cold butter. Cut into cubes, the butter is carefully blended with the flour mixture, either using your expert hands or a trusty mixer, until a sandy consistency is achieved.
Hold on to your mixing spoons, because the next step is crucial!
Swiftly add the eggs, ensuring they are incorporated quickly and without overworking the dough.
Too much mixing can lead to toughness, and we want nothing but melt-in-your-mouth goodness.
Once the dough is beautifully combined, it’s time to wrap it up in a cozy layer of plastic wrap and let it chill in the refrigerator for about half an hour.
This resting phase works its magic, allowing the butter to solidify and the dough to strengthen, resulting in a pastry that’s both easy to work with and packed with flavor.
When the time is up, roll out the shortcrust pastry with a rolling pin, unleashing the possibilities.
Use it as a delightful base for your favorite fruit-filled tarts or let your creativity soar by incorporating it into heavenly cookies.
But wait, there’s more!
To take your shortcrust pastry to the next level, unleash your inner culinary artist and experiment with flavor boosters.
A hint of vanilla or the zesty kick of grated lemon zest can add that extra oomph to your creations.
And why stop there?
Swap a portion of the flour with chopped almonds or coconut flour for an even richer and more luxurious taste sensation.
So there you have it, the secrets behind mastering Shortcrust Pastry.
Armed with this knowledge, unleash your inner dessert connoisseur and let your sweet creations transport you to a world of indulgence. Enjoy the journey!

Yields and Prep Times

• Serves: 4 people
• Prep Time: 30 minutes
• Tempo di riposo: 30 minutes
• Total Time: 1 hour

Nutritional Values per Serving of Shortcrust Pastry

• Calories: 285 kcal
• Fat: 19 g
• Carbohydrates: 25 g
• Sugar: 8 g
• Proteins: 3 g
• Fiber: 1 g

Ingredients

• 250 g of flour
• 125 g of cold butter, cubed
• 100 g of powdered sugar
• 1 whole egg
• 1 pinch of salt
• grated lemon zest (optional)

Directions

1. In a large bowl, put the flour and add the cold butter cut into cubes. Using your fingertips, rub the butter with the flour until you get a sandy mixture.
2. Add the powdered sugar and a pinch of salt. If you wish, you can also grate the lemon zest and add it to the dough. Mix all the dry ingredients well.
3. Add the egg to the dough and mix until you get a homogeneous consistency. Make sure all the ingredients are well incorporated.
4. Transfer the dough onto a lightly floured surface and knead it with your hands until you form a smooth and compact ball. If the dough is too sticky, you can add a little flour.
5. Wrap the ball of shortcrust pastry with plastic wrap and put it in the refrigerator. Let it rest for at least 30 minutes. This will help the dough cool down and become more manageable.
6. After resting in the refrigerator, your shortcrust pastry is ready to be used. You can roll it out with a rolling pin and use it to prepare tarts, cookies, or other delicious creations.

How to Store Shortcrust Pastry

1. Refrigeration: After preparing the shortcrust pastry, wrap it tightly in plastic wrap and store it in the refrigerator. You can keep it in the fridge for a maximum of 3-4 days before using it. Make sure it is well covered to prevent it from drying out or absorbing odors.
2. Freezing: If you don’t plan on using the entire quantity of shortcrust pastry, you can freeze a portion of it for future use. Divide the pastry into manageable portions, wrap them in plastic wrap, and place them in a freezer bag. The shortcrust pastry can be stored in the freezer for approximately 2-3 months. When you are ready to use it, thaw the pastry in the refrigerator overnight and then proceed as usual.
3. Watch the temperature: When working with the shortcrust pastry, make sure it is at the right temperature. If it is too cold from the refrigerator, it may be difficult to roll out. In that case, let it rest at room temperature for a few minutes before starting to work with it. On the other hand, if it is too warm, it may become sticky, so keep it cool during the preparation.

Your Culinary Adventure with Ricette di Sicilia: Shortcrust Pastry

In a few simple steps, you have learned how to prepare your homemade Shortcrust Pastry.
This versatile pastry base is essential for creating delicious sweets such as tarts, cookies, and cakes.
With simple ingredients and a little patience, you can customize your shortcrust pastry with flavors like lemon zest or vanilla, making each creation unique.
Experiment and let your creativity flow in the kitchen! Once you have prepared your shortcrust pastry, the possibilities are endless. Enjoy your meal!

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