Shortcrust Pastry for Tartlets
Baking and Desserts | World cuisine
⏳ Time
30 minutes
🥕 Ingredients
5
🍽️ Servings
4
Description
If you do not plan to use all the dough at once, you can place it in the freezer and store it for 3–4 months.
Ingredients
- Wheat Flour - 12.3 oz
- Butter - 6.3 oz
- Whole egg - 2 pieces
- Salt - ½ teaspoon
- Water - to taste
Step by Step guide
Step 1
Prepare the ingredients. Place the butter and some water in the freezer beforehand so that it is icy.
Step 2
Sift the flour.
Step 3
Add ½ teaspoon of salt and mix it with the flour.
Step 4
Chop the cold butter into small pieces using a knife.
Step 5
Add the chopped butter to the sifted flour.
Step 6
Rub the butter into the flour until it resembles fine crumbs. Try to do this as quickly as possible to prevent the butter from melting due to the heat of your hands, ensuring it is evenly coated with flour.
Step 7
Incorporate the 2 egg yolks into the flour mixture.
Step 8
Knead the dough, gradually adding icy water, one tablespoon at a time, until the dough stops crumbling and begins to form an elastic mass.
Step 9
Do not knead the shortcrust pastry for too long; the main goal is to achieve elasticity and uniformity. After that, wrap the dough in plastic wrap or a bag and refrigerate for 30–40 minutes.
Step 10
Divide the dough into several pieces.
Step 11
Roll out the dough into a thin layer. Use a suitable glass or cup to cut out circles for the tartlets.
Step 12
Place the dough circles into the molds.
Step 13
Prick with a fork in several places to prevent the dough from rising during baking. Bake in the oven for 10 minutes at a temperature of 356°F (depends on the oven). Bake until ready: the tartlets should be golden and crispy.
Step 14
Cool and use as a base for savory snacks.
Step 15
You can also bake cookies from the savory shortcrust pastry by brushing them with the leftover egg white and sprinkling with sesame seeds.
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