Standard shortcrust pastry 

This very simple recipe is also very delicate: in general, for each yolk a little more is abundant with the other ingredients.

It is however the most standard recipe and with the least variations of all.
In any case, always guaranteed! 

The resulting pastry is very suitable for jam-flavored tarts with a full taste and in which the flavors of both the filling and the container are appreciated.

So tasty that it can also be used to prepare shortbreads with no other additions; a bit' like the ones I prepare with the same mixture of the Spitzbuben!

As in all shortcrust pastry, also in this the rapidity of the preparation of the dough as well as the temperature of the ingredients, in particular of the butter, is fundamental.

And now, starting as always from the ingredients, let's start cooking!

Ingredients:

Preparation:

Pour the sifted flour into a large bowl (or even directly on the kitchen surface), form a fountain and place the chunky cold butter in the center.

Mix them quickly with your fingertips so as not to leave dry flour.

At the center of this first mixture, form a fountain again and add the egg yolks, sugar, salt and any flavorings (according to your taste, citrus peel and / or vanilla).

Knead quickly (the dough will appear crumbly and lumpy),

collect it on the work surface by folding it on itself a couple of times, form a ball and let it rest in the fridge wrapped in plastic for an abundant hour.

Remove from the fridge, roll out with a rolling pin to mm. 3 (use pastry thicknesses) between two sheets of parchment paper and leave to rest for ten minutes in the fridge.

Arrange with the parchment paper in a pan (with great skill you could go directly to the pan without paper but ... I prefer not to risk!), Cut the surplus of the edges with a knife and prick the bottom and edges with a fork .

Possibly let the mold rest in the fridge about ten minutes before proceeding further.

Stuff, decorate (if you want to brush with egg and milk) and bake in a static oven at 190 ° C - 200 ° C for max 30 '.

If you needed an empty wrapping to be stuffed after cooking, remember before baking to place some pesetti (dried chickpeas or a light, empty, slightly smaller pan).

Buon appetito!

ADVICES AND NOTES:

• Recipe, text only: to print or download.
• A little trick: after cutting the butter into chunks, I sprinkle it with some of the flour already weighed for the dough and put it in the fridge for a quarter of an hour. In the meantime, I carry on with the rest.
• Related articles: Classic shortcrust pastry, simple shortcrust pastry, shortcrust pastry in olive oil, without butter, Dough table for sweet and savory pies

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