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Shortcrust Pastry

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Adjust Servings:
450 g plain four
150 g icing sugar
250 g butter
1 egg
1 yolk

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Shortcrust Pastry


One of the basic recipes

  • Serves 1
  • Medium




This is my recipe for 1 kg of shortcrust pastry that I can use to make biscuits or the base of my tarts.

You can add vanilla and/or grated lemon zest.

For a more rustic effect you can use sugar instead of icing sugar.



With 1 kg of shortcrust pastry you can make the base for 2 round tarts with a diameter of 19 cm.

You can keep your pastry for 4 days in the fridge or 1 month in the freezer, when you defrost it, it will be as if you just made it!


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Whip butter with icing sugar.
Add flour and work until you get a sandy dough.
Add yolk and egg work for no more than 4 minutes.
To obtain a crumbly shortcrust pastry do not knead your dough for more than 5 minutes.
Pour your dough on a floured surface and get 2 500 g loaves.
Wrap and put in the fridge for at least 30 minute.


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