Shortcrust pastry for tarts, tartlets and blind baking

Versatile pastry that does not break. Make a 26/28 cm tart or around thirty jam tartlets or blind-baked cases for spreads. Respect resting time; make the day before and refrigerate wrapped. Briefly work by hand before using to make pliable again.

JAM TART

PASTRY CREAM AND FRUIT TART

INGREDIENTS PASTRY

400 g TYPE 00 FLOUR

250 g BUTTER

180 g CASTER SUGAR

4 YOLKS (about 75/80 g)

GRATED LEMON ZEST

1 PINCH OF SALT

FILLINGS

ASSORTED JAMS

NUTELLA AND CHOPPED HAZELNUTS

PISTACHIO CREAM AND CHOPPED PISTACHIOS

SALTED CARAMEL, PEANUT BUTTER AND CHOPPED PEANUTS

PASTRY CREAM AND BERRIES

I take butter from the fridge 10 minutes ahead and dice. I use a stand mixer, or mix by hand, putting butter, sugar and salt in the bowl.

I add organic lemon zest.

I cream with a paddle or by hand.

I gradually add yolks.

Once incorporated, I add flour and continue mixing.

Do not overwork; the dough is ready.

I transfer to a lightly floured worktop and bring together.

I divide into two blocks, wrap and refrigerate for hours or overnight.

I roll on a floured worktop to 4 mm.

I cut discs for chosen tins, or one large tart, and prick bases with a fork.

I add jam and pastry strips to decorate.

I bake at 170°C for about 20 minutes, then check. Once baked, cool slightly, unmould and cool on a rack.

I blind-bake some empty cases and fill once cold.

I used four different fillings and put in paper cases.