Prep
20 min
Total
20 min
Servings
8 serv.
Here is the recipe for this shortcrust pastry, sometimes forgotten in pastry books and yet for me it gives the best results for making tarts. Soft butter in pomade form is key: it must be at room temperature to incorporate smoothly without lumps. The resting time in the fridge, a minimum of an hour and a half, relaxes the gluten and prevents the dough from shrinking during cooking. You then get sharp edges and a crumbly yet crispy texture, perfect for a fruit tart or a tarte tatin.
Ingredients for 8 servings
Shortcrust pastry for a tart serving 6 to 8 people:
- 8.75 oz (250 g) flour
- 4.4 oz (125 g) sugar
- 1 packet of vanilla sugar
- 4.4 oz (125 g) soft butter (pomade)
- 1 egg
- 1 pinch of salt
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