If you look for a quick and delicious sweet shortcrust pastry recipe, here it is! It's a foolproof recipe that you can make in a food processor in seconds. It's super easy to work with and versatile, perfect for any sweet filling and cookies.It makes pastry dough for a 11-inch (27cm) round pan (10-12 servings). Double the quantities for a covered pie.
Prep Time5 minutesmins
Chilling time2 hourshrs
Total Time2 hourshrs5 minutesmins
Course: Dessert
Cuisine: French
Keyword: Sweet shortcrust pastry recipe
Servings: 12servings
Calories: 182kcal
Author: Katia
Equipment
Food processor
Ingredients
2 cups (9oz/250 grams)plain/all purpose flour
9 Tbsp(4oz/ 125 grams)unsalted butter, diced and cold
¾ cup(3oz/75-80 grams)powdered sugar
1medium-sized egg
¼ tspvanilla extract
½lemon zest (optional)
Instructions
Make the dough: Firstly, cut the butter into 1-inch/2 cm cubes. Place it on a plate and keep refrigerated until it's time to use it.
Place the four and the cold-fridge butter in a food processor and process until the mixture resembles "sand". It takes less than 10 seconds.
Add the powdered sugar and repeat for a few seconds.
Add the egg, the vanilla extract or the lemon zest, and pulse just to bring the dough together. It takes a few seconds, make sure you don't overprocess.
Wrap the sweet shortcrust pastry with cling film and refrigerate for 2 hours. After the chilling time, take the dough out of the fridge and let it sit on the counter to soften slightly, after a few minutes the shortcrust pastry is ready for your favorite recipe.
Rolling out: Sprinkle work surface and dough with flour, dust the rolling pin too. If you use the dough to make a pie or a tart, roll out into round that's 27cm/10" large or large enough for your pan. Gently roll the pastry so it wraps around the rolling pin and unroll it over the cake pan. With a sharp knife, trim the edges of the pastry to fit the tart pan and place in the freezer until firm, about 20 minutes. After this second chilling time, you can use the sweet pastry dough in your favorite recipe.
Notes
Measure the flour correctly:a kitchen scale is always the best option, however, if you use US cups just make sure you use the spoon & level method. Don’t scoop the flour out of the bag with your measuring cup because you could end up with more flour than you need. Use a spoon to transfer the flour from the bag into the measuring cup instead, and use the back of a knife to level off the top of the measuring cup.Nutrition facts: Please note that the nutrition values are based on an online nutrition calculator. It’s an estimate only and it should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for 1 serving, assuming that you make a tart for 12 people (filling is not included).