Shortcrust pastry for tarts, biscuits and tartlets
Published on 14 January 2026
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These quantities made a 30 cm tart with pastry cream and fruit, or biscuits, empty tartlet cases or jam-filled tarts.
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Method
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I take the butter out of the fridge 5 minutes before mixing. In the stand mixer bowl, or an ordinary bowl if making it by hand, I put the sugar, cold butter, lemon zest and a pinch of salt.
I use a K paddle or hand-mix, keeping some butter consistency, then add eggs.
Once incorporated, I add flour.
I briefly bring together on a floured worktop once flour is incorporated.
I flatten a block and wrap.
I refrigerate at least 2/3 hours or overnight, then briefly work to make pliable for rolling.
Original source: https://incucinaconlilly.com/2026/01/14/pasta-frolla-per-crostata-biscotti-o-crostatine/