Sweet Shortcrust Pastry
French-style basic sweet shortcrust pastry dough, used for making a variety of fruit tarts and pie-style desserts.
Ingredients
powdered sugar
butter, softened
egg yolk
flour, sifted
Instructions
1
Mix the Sugar and Butter
Cream the powdered sugar and butter together with a spatula until smooth and uniform.
2
Add the Egg Yolk
Add the egg yolk and continue mixing until fully combined.
3
Add the Flour
Add the flour all at once and quickly bring the dough together (do not overwork it).
4
Rest the Dough
Wrap the dough and refrigerate for at least 1 hour.
5
Roll Out
Roll the dough into a 2 mm thick sheet and wrap it around a rolling pin.
6
Line the Mold
Place the dough over a 20 cm round tart ring, gently press it into the mold, trim off the excess, and neaten the edges.
7
Second Rest
Refrigerate for 30 minutes.
8
Blind Bake
Preheat the oven to 200°C and bake the shell empty for 10 minutes until lightly golden.
