Shortcrust Pastry Base for Tart

Here is the basic recipe for a shortcrust pastry ideal for fruit tarts:

Ingredients

• 300g of type 00 flour
• 150g of cold butter from the refrigerator
• 150g of granulated sugar
• 1 large whole egg
• 1 yolk
• Grated zest of 1 untreated lemon
• A pinch of salt

Preparation

1. In a large bowl, sift the flour and shape it into a well on a clean work surface or in a large bowl.
2. Add the butter, cut into cubes, sugar, grated lemon zest, and a pinch of salt to the center.
3. Start mixing the ingredients quickly with your fingertips to obtain a sandy mixture.
4. Add the egg and the yolk to the center of the mixture and continue to quickly work the dough until it is smooth and homogenous.
5. Flatten the dough into a disk, wrap it in cling film, and let it rest in the refrigerator for at least 30 minutes before using it.
6. After resting, roll out the dough with a rolling pin on a lightly floured surface until it is about 5 mm thick.
7. Lay the rolled out shortcrust pastry into a previously buttered and floured tart tin. Trim the excess from the edges and prick the base all over with a fork.
8. Now the shortcrust pastry base is ready to be filled with the cream and fruit of your choice, or to be pre-baked according to your tart recipe.

Curiosity

Shortcrust pastry is a very versatile preparation in the field of pastry; the important thing is to keep everything as cold as possible to prevent the butter from melting, allowing you to obtain a crumbly and delicious pastry. The same shortcrust pastry can vary slightly in the proportions of its ingredients or in the addition of other flavors, such as vanilla or cocoa, depending on personal preferences and the recipe you intend to follow.