Homemade Sweet Shortcrust Pastry

Name: Homemade Sweet Shortcrust Pastry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: International
Ingredients: 250 g of flour; 125 g of butter (unsalted, cold (in small cubes)); 80 g of powdered sugar; 1 eggs; 1 pinch of salt; 1 tsp of vanilla extract (or lemon zest)

5,01 review

Sweet shortcrust pastry is a crumbly base for tarts and cookies. 🥧 It must be chilled before rolling out.

Total time: 35 min
Prep: 15 min
Cook: 20 min
Rest: 30 min
Difficulty: Easy
Per person: €0.18

By the CookinBreak team

Ingredients 6

servings

Estimated cost €1.10

Equipment

Mixing bowl
Rolling pin
Oven
Pie panor baking sheet
Knifeor bench scraper
Plastic wrap
Kitchen scale

Instructions

Tap a number to check off the step, and a time to start a timer.

In a mixing bowl, combine the flour with the salt and powdered sugar (sifted if possible). Add the butter in pieces and rub it into the flour with your fingertips until the texture is crumbly.

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Add the egg and the vanilla extract or lemon zest (if using). Mix quickly without overworking the dough, just enough to form a smooth ball.

Wrap the dough in plastic wrap and let it rest in the refrigerator for . This keeps it from shrinking during baking.

Lightly flour your work surface and roll out the dough to about 3-4 mm thick with a rolling pin.

For a tart: Line a tart pan with the dough and prick the base with a fork.
For cookies: Cut out the dough with cookie cutters.

Preheat the oven to 350 °F (convection). Bake:

For a tart: blind-baked (with pie weights)
For cookies: , until lightly golden.

Let cool before using the shortcrust pastry for your tart or cookies. Enjoy!

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Nutrition facts

per serving · estimate

450kcal

Protein6 g5%
Carbs55 g50%
Fat22 g45%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even crisper dough, replace 30 g of flour with almond or hazelnut flour! It adds a rich flavor and a slightly more crumbly texture. 🌰✨

Freezing : Can you freeze this recipe?

Yes

Works very well. Roll out the raw dough, freeze it flat on parchment paper, then store it for 3 months in a freezer bag. Baked, the pastry shell alone can also be frozen for 2 months.

Storage : How long does it keep?

Once baked, shortcrust pastry keeps for 4-5 days in an airtight container in a cool place.

Making ahead : Can you make it the day before?

Yes

The raw dough can be prepared the day before, wrapped and kept for 24 hours in the refrigerator.

Reheating : How do you reheat it?

Reheat for 5-10 minutes in the oven at 150°C or in the air fryer to regain crispness. Microwave not recommended (softens the dough).

Variations

Flavor with lemon zest instead of vanilla.
Cut out cookies with cookie cutters.
Use it for a fruit or chocolate tart.

Mistakes to avoid

Overworking the dough: mix quickly, just enough to form a smooth ball.
Skipping the 30-minute rest: it keeps the dough from shrinking during baking.
Forgetting to prick the base: prick with a fork before blind baking.

Frequently asked questions

How do you make sweet shortcrust pastry?

Mix the flour, salt and powdered sugar, rub in the cold diced butter with your fingertips until the texture is crumbly, add the egg and vanilla, form a ball and let rest for 30 minutes.

Why should shortcrust pastry rest?

The 30-minute rest in the refrigerator, wrapped in plastic wrap, keeps the dough from shrinking during baking. Then roll it out to 3-4 mm thick.

How long do you bake shortcrust pastry?

For a tart, allow 15 to 20 minutes of blind baking with pie weights at 180 °C. For cookies, allow 12 to 15 minutes, until lightly golden.

How do you get a crumbly shortcrust pastry?

Work the cold butter into the flour with your fingertips until the texture is crumbly, then add the egg without kneading too much. A lightly worked dough stays crumbly.