Shortcrust pastry for tarts Quick and easy recipe
Shortcrust pastry for tarts: there is not only one type of shortcrust pastry, there is the one for biscuits, the one for the Neapolitan pastiera and the one for the tarts that I propose below to make excellent jam tarts at home for a genuine and tasty breakfast.
Ingredients for a 26-28 cm Ø tart
- 300 grams of flour
- 150 gr of cold butter
- 120 grams of granulated sugar
- 2 eggs (1 whole egg and 1 yolk)
- a pinch of salt
- the grated rind of an organic lemon
How to make shortcrust pastry for tarts
Grate the zest of a lemon and set it aside, put the flour and cold butter into pieces in the mixer, turn the mixer on for a few moments just long enough for the flour and butter to become sandy.
pour on a pastry board and create a mound, in the center put the sugar, the whole egg and the yolk, the salt and the grated rind of the lemon,
knead quickly so as not to overheat the dough and compromise the success of the pastry. The dough must be well blended but a few moments will be enough. Form the dough into a ball
and wrap it in cling film, put it in the fridge for at least half an hour.
Butter the tart pan. Take the pastry from the fridge pour a thin layer of flour on the pastry board with a rolling pin and roll out 2/3 of the dough with a thickness of 4-5 mm. Wrap the pastry softly around the rolling pin and roll it out in the tart mold, pressing with a rolling pin on the edges remove the excess pastry.
Put the pastry for another 10 minutes in the fridge covered with foil (even the dough that you have not used, you will need to create the typical strips on the surface of pies). At this point, stink the bottom with the tines of a fork. You can fill with jam or custard or Nutella (and the like)… as you prefer. Roll out the dough to create not too thick strips of about 1.5 cm in width. Bake at 180 degrees for 30-35 minutes.
Shortcrust pastry for tarts
Enjoy your meal!