Short crust Pastry
Shortcrust pastry is the most classic of tart doughs. It is ideal for fruit tarts such as apple or rhubarb tarts. It is generally combined with a flan, where sweet dough is preferred for tarts with a base of almond cream, custard or lemon curd.Butter, flour and water: these are the 3 basic ingredients of shortcrust pastry. Extremely quick and easy to make, it requires no special equipment or secret techniques!The dough can be kept for several days in the fridge (or several months in the freezer, if you add white vinegar). It's easy to make, and all you need to do is anticipate the resting time required to make the dough easy to roll out.
Calories 500kcal
Ingredients
- 120 g flour type 55
- 10 g sugar for sweet tarts
- pinch of salt
- 90 g softened butter
- 33 g water
- one teaspoon white vinegar optional
Notes
Tips and advice to remember :
Sugar is optional, and this sugar-free pastry is ideal for savoury quiches. But for a fruit tart, I prefer to add a little sugar.White vinegar is also optional, but has two benefits: it prevents the pastry from oxidizing, especially if you keep it in the fridge for several days. It also limits the action of gluten, so your dough will be crispier and less likely to warp during baking.
The first pause is essential, the second (once the tart has darkened) less so. But it does allow the pastry to relax, thus preventing it from shrinking during baking. So it's more a question of aesthetics.
Nutrition
Calories: 500kcal
