Shortcrust pastry (basic dough)

Method

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1. 1.1Step 1 of 8
   I put the flour on the work surface, make a well and add the sugar, cold diced butter, pinch of salt and vanillin or grated lemon zest.
   I separate the eggs, keeping the yolks and saving the whites for another recipe.
   

   

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2. 2.2Step 2 of 8
   I rub the flour and butter together with my fingertips to avoid warming them too much, then add the yolks and work the mixture.
   

   

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3. 3.3Step 3 of 8
   The mixture is crumbly, which is how it should be.
   

   

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4. 4.4Step 4 of 8
   I knead until the mixture comes together.
   

   

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5. 5.5Step 5 of 8
   I wrap it in cling film and refrigerate for at least half an hour.
   You can also make it a few days ahead and keep it in the fridge.
   I have a mixer and, when short of time, make four times the recipe, divide it into separate portions, wrap them in cling film and freeze them.
   

   

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6. 6.6Step 6 of 8
   Before using it, I work it briefly to soften it.
   I flour a sheet of baking parchment and roll the pastry out to half a centimetre thick. I prefer a thin tart. For traditional pastry strips, I take a small piece and roll it out with flour, cut it with a pastry wheel and keep the strips in the fridge until needed.
   

   

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7. 7.7Step 7 of 8
   I line the tin with baking parchment and place the pastry in it. For a jam tart, I leave a rim a centimetre high; for other fillings, I leave it higher according to the filling.
   I prick it with a fork to prevent bubbles forming during baking.
   If you need the tart shell for something such as a fruit tart with pastry cream, blind-bake it: cover the pastry completely with a sheet of baking parchment, add dried beans or rice and bake at 180°C for about 20 minutes, until just lightly coloured. Cool, remove the paper and fill as you wish.
   

   

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8. 8.8Step 8 of 8
   You can also make tartlets, blind-baking them in small tins and filling with creams, jam or fruit.

   

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