Shortcrust pastry is one of the basic doughs of pastry. It is usually used for tarts, biscuits and pastries.
The ingredients of the pastry are: flour, eggs, sugar, fats (butter, oil or margarine) and flavorings (vanillin or grated lemon rind).
The doses to be used to make the shortcrust pastry are calculated on the basis of the quantity of flour used. The type of flour is 0 or 00, or flour with a low gluten content.
The amount of butter to be used depends on the friability you want to obtain, therefore the quantity of butter can vary from 30% to 70% on the weight of the flour. A good compromise would be to use 50% of it (300 g of flour = 150 g of butter). The butter should not be softened, but just removed from the fridge, so it is still cold.
Granulated sugar is used and the quantity depends on the flour used, with percentages ranging from a minimum of 30% to a maximum of 60%.
As far as the eggs are concerned, using only the yolks, the fats will work on obtaining a more friable dough, while using the egg whites you will get a more elastic and crispy dough.
- 500 g of 00 flour
- 250 g of sugar
- 250 g of butter
- 1 whole egg
- 1 yolk
- vanilla flavoring
In a large bowl, work the butter cut into pieces with sugar without whipping it. Then add the eggs one at a time. Finally, add the flour and aroma and mix everything.
After obtaining a compact dough, wrap it in cling film and let the pastry stand for 3-4 hours in the fridge. If you have little time available, take 30 minutes of rest in the fridge.
Once the rest time is over, work the shortcrust pastry before using it for the desired recipe.