Recipe from " True Love Recipes "
Shortcrust pastry is probably my favorite cake base of all time.
When I think of the perfect shortcrust pastry, I think of Grandma Felicetta's fruit tart: only she knew how to make me so happy with just a few simple ingredients and with so much love and passion in combining them and making them her own.
This recipe is by the great pastry chef Luca Montersino: I think it is the recipe for the perfect shortcrust pastry.
The doses allow you to have a large dose, which you can then store in the freezer and use whenever you want, without ever losing quality. Let's go straight to see the ingredients and the step-by-step video recipe to make it.
Ingredients:
- 400 g icing sugar
- 160 g egg yolk
- 600 g butter
- 1 kg 00 flour (I use Arifa organic flour)
- 1 vanilla pod
- 1/2 lemon grated peel
- 2 g fine salt
Instructions:
Sift the flour, make a well in the centre and add the egg yolks, sugar and flavourings. Mix only the sugar and egg yolks for now, without touching the flour. Add the soft butter in pieces and mix everything quickly until you get a soft and smooth dough. Press it down a little and wrap it in a piece of baking paper at least twice the size of the dough. Place in the fridge for 1-2 hours. After resting, take the dough (which will break easily) and untangle it (so you can roll it out later), working it very quickly with your hands (very little, otherwise it will heat up). Now you can make all the desserts you prefer. The shortcrust pastry should be cooked at 160°-180°C, for about 30 minutes.
