One 22 cm -24 cm tart (serving 6) or 30 biscuits
250 g flour
100 g sugar
100 g cold butter
flavours to taste (vanilla, lemon zest, orange zest etc.)
1 tsp baking powder for cakes
You can make shortcrust pastry by hand on a work surface or in a bowl. Alternatively, you can use a stand mixer with the flat beater hook for pastry.
Put the flour in a bowl or on the work surface. Add the egg, sugar, the cold butter cut into pieces and the yeast. At this point you can also add whatever flavour you prefer – vanilla, lemon zest or orange zest.
Make the pastry by rubbing the butter into the mixture with the tips of your fingers so that it amalgamates with the flour and sugar but does not melt in the heat of your hands. Then mix until you get a smooth pastry dough. Form a loaf or ball and it is ready to use. If you are making a tart or biscuits, flour a work surface, preferably a wooden board, and roll it out with a rolling pin. If you are making a crumb cake, divide it in 2 parts and you can crumble it directly in the cake tin. If you want to keep the pastry, cover with cling film and place in the refrigerator.
This shortcrust pastry is perfect for biscuits and tarts. If making biscuits, cut the biscuits with a cutter to the size and shape you want and place on baking paper. Cook in a preheated conventional oven at 180°C for 15-20 minutes depending on their thickness. If making a baked tart case, roll the pastry out and press down into the tart tin lined with baking paper. Prick with a fork. Cover with pastry weights or baking beans and cook in a preheated conventional oven at 180°C for about 20 minutes until golden.