Traditional recipes

Italian sweet shortcrust pastry recipe

Italian sweet shortcrust pastry recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Pastry
  • Shortcrust pastry

This is the classic Italian-style sweet shortcrust pastry that we use for dessert pies and tarts. It's available in most of the larger supermarkets these days.

22 people made this

IngredientsServes: 6

  • 250g 00 grade flour or plain flour
  • 120g cold butter, cubed
  • 100g granulated sugar
  • 2 egg yolks
  • 1 pinch salt

MethodPrep:20min ›Cook:45min ›Extra time:1hr resting › Ready in:2hr5min

  1. Place flour and cold cubes of butter in the bowl of a food processor; pulse a few times, or until the flour turns yellow, meaning it has blended with the butter.
  2. Transfer onto a clean working surface or into a large bowl; mix in sugar. Make a well in the centre and pour in 2 egg yolks and a pinch of salt. Mix to combine and knead vigorously with your hands for a minute or so, just until you form a soft dough. Wrap pastry in cling film and refrigerate for 1 hour.
  3. Use in recipes calling for sweet shortcrust pastry.

Refrigerate the dough

The most important thing when making this dough is to keep it cold, otherwise it will shrink during baking. Use ice-cold butter and mix ingredients quickly, restraining from the temptation of adding more flour when you are rolling it out or it will become stiff. If after rolling out it becomes too soft, just put in the freezer for 5 minutes and then bake. You can also line the tin with the pastry as soon as you make it, then chill it for 1 hour before baking.

Recently viewed

Reviews & ratingsAverage global rating:(3)


Sweet Shortcrust Pastry (Pâte Sucrée)

Pâte Sucrée, or sweet shortcrust pastry, is a rich, slightly crumbly pastry with a higher ratio of fat to flour than some other pastry recipes. With added sugar, it’s slightly sweet and very good.

Rich and melt in your mouth tender, a good shortcrust pastry is a must-have for any baker. With a high ratio of fat, both from butter and egg yolks, this is a pâte sucrée as it has a significant amount of sugar added to the dough.

Páte sucrée is excellent for tarts, both mini and full-size, and makes a nice pie dough. It is more crumbly than flaky – very, very short – and so is ideal for small bites like mincemeat tarts.

If you don’t love the flakiness of a classic all-butter pastry, then a sweet shortcrust might be a good alternative for you!

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post, to see the full recipe card with ingredient measurements and instructions.


What is the difference between shortcrust pastry and pie crust?

Shortcrust pastry (called pâte brisée in French) does not puff up in the oven because it does not have any leavening agents. Shortcrust pastry falls apart easily when eaten. Shortcrust pastry is made with half the amount of fat as flour (mass wise). Shortcrust pastry is the same thing as pie dough. Shortcrust pastry is the same thing as tart dough. If you can make a great shortcrust pastry, you can make incredible pies and tarts


How to make Italian Shortcrust Pastry

Collect the soft butter, powdered sugar and acacia honey (1) in a bowl and knead quickly until you will have large crumbs.

Also add the egg yolk (2) and continue to mix.

Melt the fine salt in the water (3) and then add it to the butter.

Add the vanilla extract and the grated lemon zest (4).

Stir in the flour and knead quickly (5) until you will have obtained a smooth and homogeneous ball. Transfer it to the refrigerator and let it rest for at least 4-5 hours.

After the resting time will be elapsed, roll out the shortcrust pastry and cut out some biscuits with a heart-shaped pastry cutter (6), or any other shape you like, or transfer to a tart mold and cook according to the directions.


Sweet Shortcrust Pastry Recipe A super tasty pie or tart crust like this can make all the difference in home baked goods! Learning some of these basics like this shortcrust pastry, a butter pie crust or graham cracker crust makes homemade pie, tart, cheesecake or dessert baking a snap! While you could use a food processor or stand mixer to make this easy tart crust, it is just as easy to make by hand. Plus, it's easy to overwork your shortcrust pastry in a stand mixer. This simple method is still the best for tender, crumbly crust perfection!

What is a Shortcrust Pastry?

A shortcrust pastry is a simple pastry dough made of flour ( usually all-purpose flour, but sometimes cake flour is also used ), butter ( or a fat like lard, or a combination of butter and a fat ), and egg or cold water to bind them together. Shortcrust pastry is extremely versatile and can be made for use with savory dishes, like my quiche lorraine, or sweet dishes, like a blackberry tart.

How To Make Sweet Shortcrust Pastry

Start your shortcrust out in a large mixing bowl. Beat the room temperature butter until softened. Then add the sugar and continue to beat the butter mixture until creamy and light.

In a small bowl, combine the vanilla with a beaten egg. Gradually add the egg and vanilla into the beaten butter until just combined.

Add the salt to a small or medium sized bowl with the all-purpose flour, and stir to combine. The flour can be added to the butter mixture all at once, then combined until it just comes together. Do not overwork the pastry dough as it activates the gluten in the flour. Too much gluten in the flour results in a pastry that is neither flaky or crumbly in texture.

Your shortcrust pastry dough just needs to reach a crumbled appearance, as long as you can gather it into a ball to wrap and refrigerate. If you want to roll out your dough, you can add a drizzle ( up to a tablespoon portion ) of ice cold water if needed.

Once your have the crumbled texture in your pastry dough, you can gather it into a ball in the same bowl used for mixing ( without transferring it to a work surface ) or on a clean working surface. Gather the dough up and form a ball. Then wrap the ball with plastic cling film wrap and flatten into a disc for chilling in the refrigerator or freezer.

Chill the dough in the refrigerator for 30 minutes to an hour, or in the freezer for only 10 - 20 minutes. Once the dough is firm, it is ready to shape into your baking pan, pie or tart dish.

Filling A Pie Or Tart Pan

Choose your baking dish ( 8 - 9 inch pie pan, tart pan, mini pans, etc ). Pick a pan that suits your desired dessert and that works best. I prefer metal tart pans with a removable bottom for ease of popping my baked tart shortcrust pastry out.

Grease your baking dish with non-stick baking spray, one that has the oil and flour combined. Or butter the baking pan and coat with flour.

With this loosely crumbled dough ( without adding water ), I have simply broken a few chunks of my chilled pastry dough and flattened them to form the bottom of my tart crust. Use your fingers to press the bottom down into an even layer, and up the sides of the pan until firmly in place.

The sweet shortcrust pastry dough can also be rolled out until approximately ¼ inch in thickness, or to a diameter of 10 - 11 inches ( a few inches excess of your baking dish ). Transfer the pastry dough by rolling it onto your rolling pin or folding over and lifting over the baking pan. Unroll or unfold gently, and let the dough settle loosely into the baking dish.

Press the pastry dough into the baking pan gently but firmly, without stretching the shortcrust. Letting the dough fall into place without stretching will help to keep the shortcrust pastry dough from shrinking while baking.

Once your tart pan is filled, use either a rolling pan rolled across the top of the tart pan ( one side to the other ) or a sharp knife to trim the excess dough above the edges. Then use a fork to poke holes across the bottom of the crust, this is to 'dock' the crust. The holes will allow space for filling as the crust puffs and expands while baking.

Wrap your filled pan with the sweet shortcrust pastry dough in plastic cling film wrap and chill it again. I prefer and suggest placing the pan into your freezer for about 15 minutes while the oven preheats to 350ºF ( 175ºC ).

Place a baking sheet in the oven to preheat as well, you will want to place your tart pan or baking dish onto the preheated baking sheet. Using a baking sheet in this way will help form a beautifully crisp bottom crust ( and catch any overflow from liquid or fruit fillings ).

Blind Bake the Pie or Tart Dough

Before baking your sweet shortcrust pastry dough, remove it from the freezer and pull a sheet of parchment paper or aluminum foil out that will extend beyond the filled edges of the tart. Leaving excess makes the removal of the pie weights, beans, or rice easier once the blind baking is done. Use enough of the pie weights, or whatever you are using as weights, to hold down the pastry dough while baking.

Bake the weighted pastry crust at 350ºF ( 175ºC ) for 15 minutes set on the center rack in the center of your oven. The dough should be about half-baked when ready to remove from the oven. The parchment paper or aluminum foil will peel back from the tart crust when done blind baking.

Depending on what you are making, you can continue on to filling your tart crust now or finish baking the crust until golden and crisp. Your pastry crust will be done baking completely in about 10 - 15 minutes more baking time after the blind baking stage.


Recipe variation

  • Vanilla. You can replace the lemon zest with a bit of vanilla extract.
  • Using a food processor. If you are more comfortable preparing this pasta frolla recipe in a food processor, that is completely fine. You can follow these steps instead:

Step #1: Combine flour, baking powder, sugar, salt, lemon zest, and butter in a food processor pulse until you see pea-like crumbs formed.

Step #2: Add egg and yolk and continue to pulse — just enough to combine.

Step #3: Transfer the mixture to a flat surface and use your hands to form the dough into a disc.

Step #4: Wrap the disc with plastic and place it in the refrigerator to chill for at least 30 minutes before using it in your pie or tart preparation.


Mary Berry Sweet Shortcrust Pastry Recipe - Mary Berry Sweet Shortcrust Pastry : Mary Berry S Lemon .

Mary Berry Sweet Shortcrust Pastry Recipe

Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron. Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron. With recipes from the 2015 series. This recipe is from mary berry's complete. Sweet shortcrust pastry recipe nigella lawson make basic sweet shortcrust pastry food processor apple pie recipe mary berry mince pie recipe sweet short pastry pumpkin pie recipe. If using a food processor, pulse the butter and flour together until the mix resembles fine breadcrumbs. Make it the day before. Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. Be an absolute star baker with mary berry's impressively iced bakewell tart, topped with a deceptively simple feathered icing for the sweet shortcrust pastry. Berry beim führenden marktplatz für gebrauchtmaschinen kaufen. This recipe provides the wrapping or covering for many pies and tarts, both sweet and savoury.

Many times with shortcrust pastry recipes, you can get away with using a. The best way to make shortcrust pastry is with your hands. Mary berry sweet pastry recipe. If using a food processor, pulse the butter and flour together until the mix resembles fine breadcrumbs. Many times with shortcrust pastry recipes, you can get away with using a food processor to mix the crust. Find more pastry and baking recipes at bbc good food.

Mary Berry Sweet Shortcrust Pastry : Sweet Shortcrust . from lh6.googleusercontent.com If the pastry feels too dry to form a dough, add 1 tbsp water. Lightly knead the pastry with your fingertips for about 30. This recipe provides the wrapping or covering for many pies and tarts, both sweet and savoury. Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. Cream the butter and sugar together until pale and fluffy. Sweet shortcrust pastry recipe . Keep, cook, capture and share with your cookbook in the cloud. 2 roll out the shortcrust pastry, and use to. Jetzt eine riesige auswahl an gebrauchtmaschinen von zertifizierten händlern entdecken When we say short in pastry terms, we're talking about the finished pastry's crumbly quality. Use cold fats, cold liquids, don't let the dough heat up. Roll out the pastry and cut out a lid and a.

Pâte sucrée is the ideal pastry base for fruit tarts and dessert pies!

Mary berry's lemon tart by mary berry. The queen of baking, mary berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze, from bbc good food. Add the butter and rub into the flour between your thumbs and fingertips until the. Pastry making at home sweet shortcrust pastry no fail by hand. Mary berry sweet shortcrust pastry recipe / mary berry sweet pastry recipe : Spread half the butter icing over the glazed cake. Many times with shortcrust pastry recipes, you can get away with using a. Many times with shortcrust pastry recipes, you can get away with using a food processor to mix the crust. A recipe for a rich shortcrust pastry which i found in the november 2005 issue of the australian magazine 'table: This recipe provides the wrapping or covering for many pies and tarts, both sweet and savoury.

If the pastry feels too dry to form a dough, add 1 tbsp water. A quick and easy quiche crust recipe (shortcrust pastry). Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes. The queen of baking, mary berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze, from bbc good food. Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes. Spoon the mixture into the pastry case and smooth the surface using a. Mary berry sweet shortcrust pastry recipe : Each cupcake is topped with a quick icing that is made using two ingredients These christmassy bites have delicious orangey pastry and grated marzipan on top that. Add about three tablespoons of cold water and mix to a firm dough, wrap in cling film and.

Mary Berry Sweet Pastry Recipe / mary berry shortcrust . from lh6.googleusercontent.com Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. Keeprecipes is one spot for all your recipes and kitchen memories. Lightly knead the pastry with your fingertips for about 30. Many times with shortcrust pastry recipes, you can get away with using a. Keep, cook, capture and share with your cookbook in the cloud. Mary berry sweet pastry recipe. Mary berry sweet pastry recipe. Sweet shortcrust pastry recipe .

Learn how to make mary berry's fairy cakes (the great british baking show or great british bake off) with this easy chocolate cupcake recipe.

Find more pastry and baking recipes at bbc good food. Mary berry sweet shortcrust pastry recipe / mary berry sweet pastry recipe : You can make it by hand or in a food processor. Pâte sucrée is the ideal pastry base for fruit tarts and dessert pies! Butter is the shortening agent. These christmassy bites have delicious orangey pastry and grated marzipan on top that. Jetzt eine riesige auswahl an gebrauchtmaschinen von zertifizierten händlern entdecken If the pastry feels too dry to form a dough, add 1 tbsp water. Spoon the mixture into the pastry case and smooth the surface using a. Learn how to make mary berry's fairy cakes (the great british baking show or great british bake off) with this easy chocolate cupcake recipe. 22/26 mary berry's red onion and rocket tartlets. The queen of baking, mary berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze, from bbc good food. Mary berry's lemon tart by mary berry. Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron.

Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes. A sweet and savory collection of foolproof recipes, from breakfast goods to cookies, cakes, pastries, and pies, to special occasion desserts such as mary makes cooking for gatherings of family and. If the pastry feels too dry to form a dough, add 1 tbsp water. If the pastry feels too dry to form a dough, add 1 tbsp water. Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes. Slowly add this solution to a fat and bread mix before pastry dough comes together or resembles a dough (about 5 mins). Place 350g (12oz) plain flour in a bowl. Many times with shortcrust pastry recipes, you can get away with using a food processor to mix the crust. Jetzt eine riesige auswahl an gebrauchtmaschinen von zertifizierten händlern entdecken Apple recipes sweet recipes baking recipes cake recipes dessert recipes apple traybake mary berry cooks delicious desserts yummy food.

/>Mary Berry Sweet Shortcrust Pastry - Mary Berry S Lemon . from i0.wp.com Use cold fats, cold liquids, don't let the dough heat up. Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes. For the filling, spread the base of the pastry case with 4 tablespoons of raspberry jam. Follow individual recipe instructions for methods of use and baking. Mary berry sweet shortcrust pastry recipe / mary berry sweet pastry recipe : With recipes from the 2015 series. Mary berry's lemon tart by mary berry. Cakes mary berry shortcrust pastry meat pie, mary berry pastry crust, mary berry. If the pastry feels too dry to form a dough, add 1 tbsp water. Place 1/3 of the fat into the flour mixture and mix until it resembles breadcrumbs. This recipe is from mary berry's complete.

Jetzt eine riesige auswahl an gebrauchtmaschinen von zertifizierten händlern entdecken

Shortcrust is probably the most widely used of all pastries and goes well with sweet or savory fillings. Mary berry is featured in the british bake off along with paul hollywood (and yes i got his cook books too). 22/26 mary berry's red onion and rocket tartlets. Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. If the pastry feels too dry to form a dough, add 1 tbsp water. You could try using it to make our apple & blackberry pies. Slowly add this solution to a fat and bread mix before pastry dough comes together or resembles a dough (about 5 mins). Spoon the mixture into the pastry case and smooth the surface using a. Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron. Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. Sweet shortcrust pastry recipe nigella lawson make basic sweet shortcrust pastry food processor apple pie recipe mary berry mince pie recipe sweet short pastry pumpkin pie recipe. Learn how to make mary berry's fairy cakes (the great british baking show or great british bake off) with this easy chocolate cupcake recipe. If the pastry feels too dry to form a dough, add 1 tbsp water.

Mary berry sweet shortcrust pastry recipe / mary berry sweet pastry recipe :

Berry beim führenden marktplatz für gebrauchtmaschinen kaufen.

Roll out the pastry and cut out a lid and a.

Mary berry sweet shortcrust pastry recipe / mary berry sweet pastry recipe :

Mary berry sweet pastry recipe.

Many times with shortcrust pastry recipes, you can get away with using a food processor to mix the crust.

Mary berry shows you how to make a sweet shortcrust pastry, which will form the base of a classic tarte au citron.

Slowly add this solution to a fat and bread mix before pastry dough comes together or resembles a dough (about 5 mins).

A quick and easy quiche crust recipe (shortcrust pastry).

If the pastry feels too dry to form a dough, add 1 tbsp water.

Mary berry sweet shortcrust pastry recipe / mary berry sweet pastry recipe :

2 roll out the shortcrust pastry, and use to.

Bake the pastry case blind in a preheated over at 200c/gas mark 6 for 10 minutes.

If the pastry feels too dry to form a dough, add 1 tbsp water.

So technically it's not sweet pastry, just pastry with egg and a high butter content.

Berry beim führenden marktplatz für gebrauchtmaschinen kaufen.

Follow individual recipe instructions for methods of use and baking.

Keep, cook, capture and share with your cookbook in the cloud.

Place 350g (12oz) plain flour in a bowl.

Learn how to make mary berry's fairy cakes (the great british baking show or great british bake off) with this easy chocolate cupcake recipe.

Keeprecipes is one spot for all your recipes and kitchen memories.

If making the pastry by hand, rub the butter into the flour and icing sugar until the mixture resembles breadcrumbs, then stir in the beaten egg and bring together to.

Mary berrys short crust pastry recipe pastry recipe :

Mary berry sweet pastry recipe.

Mary berry sweet shortcrust pastry recipe / mary berry sweet pastry recipe :

A quick and easy recipe for shortcrust pastry.

Shortcrust pastry is a type of pastry often used for the base of a tart or pie.

Elderflower and peach frangipane tartlets recipe.

Add the butter and rub into the flour between your thumbs and fingertips until the.

Mary berrys short crust pastry recipe pastry recipe :

Find more pastry and baking recipes at bbc good food.

If using a food processor, pulse the butter and flour together until the mix resembles fine breadcrumbs.


This is my favorite recipe as it is the most versatile. It is a good pastry for handling and for rolling and creates a lovely taut crust with a melting texture. If you are a pastry novice, then I suggest you try this one for starters. It is the one I return to time after time.

Sometimes a recipe calls for sweet or rich shortcrust pastry, especially for desserts and sweet pies. A rich shortcrust pastry recipe is similar to basic shortcrust but has an egg and sugar added to it. This pastry is also known as pate sucrée.

Though it may at first seem a little sticky, rich shortcrust pastry is easy to handle. But as with any pastry recipe, resting is the key to success, as once it's rested in the refrigerator, the pastry will keep its shape while being cooked.


Pasta Frolla (Italian Sweet Shortcrust Pastry)

This is the basic recipe for pasta frolla that I learned from my mum years ago. She would use it to make crostate or biscotti, and I often do the same, finding comfort in following a reliable path. You’ll need to make it at least a few hours in advance, or the day before you plan to use it, to give it time to rest.

Makes enough for one 10-inch tart

  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • Pinch of salt
  • Zest of 1 organic lemon
  • 1/2 cup plus 1 tablespoon (1 1/8 stick) softened but cold butter, cubed
  • 1 egg plus 1 egg yolk, beaten together

In a large bowl or on a wooden board, mix together the flour, sugar, salt, and grated lemon zest. Add the cubed butter and use your fingertips to rub it into the other ingredients, until they form fine crumbs, similar to grated Parmigiano Reggiano. You can also use a stand mixer fitted with the paddle attachment to do this.

Add the beaten egg and egg yolk, and use your hands to quickly incorporate all the ingredients, until the dough just comes together. It will still be slightly sticky and not completely homogeneous, but the flour should all be incorporated, with no visible streaks. Flatten the dough into a disc and wrap it in plastic wrap, then stash it in the fridge to rest for a few hours, or better, until the next day.


Sweet shortcrust pastry

Makes: one (10 inch/25 cm) tart shell eight (6 inch/15 cm) individual galettes or 20 (3 inch/7 cm) mini tart shells
Prep time: 30 minutes
Chilling time: 1½ hours
Bake time: 35 to 40 minutes for a fully baked shell

This is an extremely versatile tart dough, and you can use it for all sorts of desserts – from simple recipes like Mixed Berry Galettes to mini jam tarts to something a little more refined like strawberry tart. The possibilities for this are endless.

Ingredients

  • 1½ cups (225 g) all-purpose flour
  • ¼ teaspoon fine sea salt
  • ¼ cup (50 g) granulated sugar
  • ½ cup (113 g) cold unsalted butter, cut into small cubes
  • 1 large egg, lightly beaten
  • 2 tablespoons heavy (35%) cream

Directions

1 Whisk the flour, salt and sugar together in a large bowl. Add the cubed butter and, using your fingertips, lightly rub the butter into the flour until it resembles large breadcrumbs with some pieces the size of small peas. You can also use a pastry blender for this job.

2 Make a well in the middle of the flour mix and add the egg. Using a wooden spoon, mix the egg into the flour until they are completely combined.

3 Add the cream and mix until the dough is firm enough to form a ball when you press the mixture together with your fingers – it might be a little crumbly, but form the dough into a disk and wrap it tightly in plastic wrap.

4 Refrigerate for a minimum of 1 hour, or up to 3 days, in the fridge. You can also freeze the dough, tightly wrapped in plastic, for up to 3 months. Thaw it overnight in the fridge before you roll and bake.

Making a 10 inch (25 cm) pastry shell

1 Lightly grease a 10 inch (25 cm) tart pan, even if it’s a non-stick pan.

2 Remove the dough from the fridge, let it sit for a few minutes and roll it between two sheets of parchment paper until it’s about 12 inches (30 cm) in diameter.

3 Carefully peel off the top layer of the parchment and place your tart pan upside down on the pastry disk. Place one hand underneath the dough and the other on the tart pan and flip it over so you have the tart pan on the bottom and the dough on top. Gently peel the remaining parchment off the dough and press the dough into the pan. If your dough breaks in places you should have enough overhang to patch things up. Make sure to press it into the edges of the pan with your fingertips.

4 Once the pastry is pressed into the pan, use a rolling pin to roll around the edges of the top of the pan to remove any extra pastry at the sides.

5 Refrigerate the pastry shell for 30 minutes.

6 Partially or fully bake the shell, depending on your recipe.

Excerpted from In the French Kitchen with Kids by Mardi Michels. Copyright © 2018 Mardi Michels. Photography © Kyla Zanardi. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

First printed in our sister publication France Today

Want more mouth-watering recipes? Order this wonderful book by clicking the link below!