Master pastry chef Iginio Massari's basic shortcrust pastry

Published on 14 February 2015

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Iginio Massari's Non Solo Zucchero, volume 1, has finally arrived. I made the special tart pastry from one of its shortcrust recipes: delicious!

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0 steps completed out of 17

1.Step 1 of 17
I put softened butter in the mixer bowl and fit the K beater.
2.Step 2 of 17
I beat until soft and creamy, about 10 minutes.
3.Step 3 of 17
I lightly mix the yolks.
4.Step 4 of 17
I gradually pour them into butter.
5.Step 5 of 17
I occasionally stop and scrape ingredients together to combine thoroughly, then add sifted icing sugar.
6.Step 6 of 17
I add honey.
7.Step 7 of 17
I add salt dissolved in a tiny amount of water.
8.Step 8 of 17
I grate yellow lemon or orange zest.
9.Step 9 of 17
I split half a vanilla pod and add to the mixture.
10.Step 10 of 17
I work until lump-free.
I sift flour.
11.Step 11 of 17
Now I fit the dough hook.
12.Step 12 of 17
I add flour.
13.Step 13 of 17
I mix only as long as needed to incorporate flour, without overworking.
14.Step 14 of 17
I remove and work briefly to compact.
15.Step 15 of 17
I divided into two flattened blocks.
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I wrapped in parchment, then cling film, and refrigerated for several hours.
17.Step 17 of 17
It can be frozen. I made a delicious tart with summer apricot jam.
Bake at 180/190°C for 20/25 minutes, depending on your oven, slightly lower for fan mode.

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