Shortcrust Pastry

It is my favorite base for all salty and sweet tarts and tartlets. It is crispy & buttery, just perfect!

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Proportions:
  75g flour (125ml)
  35g butter
  1 egg yellow
Take twice as much of ingredients for a little tarte form. 3 times as much for a big one.

1.  Combine all ingredients for the dough. It will take some time but don’t give up, in the end you will get a nice dough. IMPORTANT:  prevent the dough from getting warm. All ingredients should be cold so the dough is crispy after backing.

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2. If you are doing several tartlets separate the dough into as many equal parts as you need (like that you are sure you will have enough dough for all of them).

Roll it out between two sheets of baking paper (it will prevent from sticking!). Put the sheet of dough in the tartlet/tart form. With a fork do some holes in the dough (so it stays flat while backing).

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3. Bake at 180′C for about 10min until golden brown. Let them cool down.

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♥ Here are my favorite recipes using this shortcrust pastry. Just CLICK on the picture in order to go to the recipe.

tart fruits rouge tarte caramel aspara tart

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