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Shortcurst pastry

Before cooking After cooking
before after

Preparation information

  • About 30 minutes
  • Overnight rest, at least 6 hours

Quantity

  • 1 serve

Ingredients

  • 250gr plain flour
  • 125gr butter diced or very soft (not melted)
  • ½ tsp of salt
  • 8cl of hot water

Preparation

Part 1 : Making the dough

  • Put the flour in a large bowl
  • Mix the salt and flour
  • Incorporate the butter up until you get a sort of semolina
  • Add water. A very little amount is necessary to link the dough
  • Work on the dough until you obtain a uniform, non-sticky ball

And then * Wrap the dough in plastic wrap and place it back in the bowl

  • Leave it outside for about 6 hours, ideally overnight

Part 2 : Getting ready

  • Grease the bottom of your tart pan with butter
  • Flour the tart pan on top of your butter
  • On a baking paper, roll the dough up until thin enough and later than your tart pan (add 2.5cm extra)
  • Flip the dough over the tart pan
  • Adjust it correctly and make sure the extra slightly goes over the edges of the tart pan (like a safely belt)

Part 3 : Cuisson à blanc

  • Most savoury tart recipes call for par-baking the dough : this is called "cuisson à blanc" in French, and it consists in baking the dough on its own first, because it won't bake as well once the filling is in place.
  • Preheat your oven to 180°C
  • Use a fork to make small holes in the dough
  • Bake for ten minutes or until golden