Shortcrust Pastry RecipeThis shortcrust pastry is a light, sweet, crumbly dough used for making tarts and small pies.
It helps to keep the butter cool — this prevents the gluten in the flour from developing too quickly, which would produce a chewy, rather than light and crumbly, pastry crust. The consistency you want is almost like a crumbly shortbread cookie.
You could substitute vegetable shortening or lard for half the butter, as long as the total adds up to 250 grams.
You can also use this shortcrust dough for making savory tarts — just omit the sugar.
For precision, the ingredient amounts below are given in weights rather than volumes. So you'll need a digital scale that can be set to grams.
Tip: Don't overmix the dough or mix it at too high of a speed. Doing so will overwork the glutens.
Also see: Fruit Tart Recipe
Prep Time: 15 minutes
Total Time: 15 minutes
- 375 grams pastry flour, sifted
- 250 grams unsalted butter
- 95 grams sugar
- 70 grams egg, beaten
- ¼ tsp salt
- Using the paddle attachment of a stand mixer at a low speed, combine the butter, sugar and salt until they're fully mixed.
- Add the eggs and keep mixing until they're incorporated.
- Add the flour. You're only going to mix until the flour is fully incorporated and not a second longer.
- Chill the dough for 3-4 hours before using.