This is my favorite Shortcrust pastry for making excellent tarts with fruit jams or custard.This traditional Italian recipe is enriched with a small quantity of honey that will bring a goldish color to the baked tart!
Servings: gr of Shortcrust Pastry
- Stand Mixer
- 500 gr All Pourpose Flour
- 230 gr Icing Sugar
- 300 gr Butter at 18°C (64°F)
- 80 gr Eggs
- 20 gr Honey
- 4 gr Salt
- 1 pod Vanilla
- Work at medium speed softened butter with powdered sugar, honey, and flavorings in the mixer
- Separately, dissolve the salt into the eggs so that it is dispersed. Once the butter is well mixed with the sugars, add the eggs while continuing to mix.
- Add the flour to the mixture and knead just for the time needed to form the dough. It is essential not to overdo with the working of the shortcrust pastry and avoid the formation of gluten, which would make the tart not very crumbly and "rubbery" once baked.
- Let set the shortcrust pastry in the fridge for at least 2 hours covered with plastic wrap.
- When out of the fridge, shortly re-knead the shortcrust pastry and roll it out (to about ½ cm to make tart bottoms) using a tiny amount of flour.
- Bake in a preheated oven at 160°C (320°F) for at least 20min with the oven door slightly open.
You can keep the shortcrust pastry well covered in the fridge for 4-5 days or freeze it at -18°C (0°F) for 60 days. If you use granulated sugar instead of icing sugar, you will obtain a shortcrust pastry with a larger alveolation. In this case, simply replace the quantity of one sugar with the other. Learn how to make a perfect Shortcrust Pastry! Visit Biancolievito's Pastry School!
Serving: 100g | Sodium: 227mg | Calcium: 19mg | Vitamin A: 793IU | Sugar: 24g | Fiber: 1g | Potassium: 72mg | Cholesterol: 94mg | Calories: 506kcal | Saturated Fat: 16g | Fat: 26g | Protein: 6g | Carbohydrates: 63g | Iron: 2mg