- 250 gr flour
- 100 gr Butter
- 80g sugar
- 1 yolk
- 1 whole egg
- 1 bag of baking powder
- 1 sachet of vanillin
- 1 jam jar
First we start from the shortcrust pastry, put the flour and in its center the following ingredients in the following order: eggs, butter softened with your hands, sugar, vanillin and yeast. (fig.1)
Working everything very quickly, the more we work the dough the more it will tend to crumble when we go to roll it out.
When the dough turns out to be a nice compact ball (fig. 2) put it in the fridge to rest wrapped in a cloth for 15 min.
While we are waiting, butter and flour a 22cm pan. (fig. 3)
Once the dough has rested, divide it in half, roll the first part directly onto the base of the pan with a rolling pin (Fig 4), then roll the other part out and make strips of about 2cm. (Fig. 5)
fig. 4 fig. 5
First we make the edges of our tart, once done we put the jam inside, in this case we used that of currant and cinnamon, and spread it evenly with the back of a spoon.
After that we put the other strips of dough on top, crossing them, giving it the typical appearance of a tart. (Fig. 6)
We bake at 180 ° a ventilated oven for about 30 min.
Let it cool and your tart is ready
To make shortcrust pastry, there are two secrets that you should never forget, SPEED and COLD.
That is, the ingredients must be as cold as possible like eggs, or butter, which you should never melt in the microwave or in a pan but always with your hands !!! Another secret, for example, is to use cold flour from the fridge, and before kneading, put your hands under cold water. And always knead as quickly as possible.
If you follow these little tips your shortcrust pastry will always be perfect !!!