Shortcrust pastry for tarts and tartlets

Description

Very good recipe, bake more than one year. Very crisp and tasty dough, of course it all depends on the quality of butter.

Ingredients

Flour

130 g
Salt

0.125 tsp
Powdered sugar

35 g
Butter

113 g

Cooking

Lightly lubricate the form of 20-23 cm

In a food processor (or 2 knives) mix the flour, sugar, salt and butter.

Pour the batter into the prepared pan and, using fingertips, evenly pressing motion, apply to all of the capturing side.

Pierce surface of cake with a fork.

Cover with clingfilm and put the cake dough in the freezer for 15 minutes to cool. (This will help prevent change the shape of the crust while it's baking.)

Place a form on a large baking sheet and bake until Golden brown at 220* With about 13 - 15 minutes.

Remove from oven and place on wire rack to cool. The basis of tarts ready to be filled. If you wish, you can cover the cooled tart apricot glaze or melted chocolate. Shortcake can be stored for several days in a closed sealed package. BON APPÉTIT!

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