Shortcrust Pastry

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

Follow us on Facebook & Instagram

  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.


DSC_9469 DSC_9480

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).

MF3_4222 MF3_4221 MF3_4225   MF3_4226 MF3_4228   MF3_4229 MF3_4232

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

MF3_4233   MF3_4237

♥ 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

This entry was posted in Dessert, Europe, France. Bookmark the permalink.

Here you can leave a comment!

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

5 stars based on 3 reviews