Sunday, October 9, 2011

Sweet Shortcrust Pastry (Pasta Frolla) عجينة الفطيرة المحلاة

A simple recipe that should be in any baker's repertoire. The shortcrust pastry is one of the most popular base recipes, thanks also to its easy and quick preparation.
Because of its versatility, the shortcrust pastry is very used in confectionery to make tarts stuffed with baked fruit, such as apples, plums, cherries, peaches. Even if the shortcrust pastry is very easy, you need to care about details in order to have a good result. To prepare the shortcrust pastry put the flour, one pinch of salt and the diced cold butter in the food processor and liquidize everything until you get a sandy and floury consistency.
Then make a well in the center of the obtained mixture and pour the powdered sugar, the yolks, the vanilla powder or the grated lemon zest; blend quickly all the ingredients until you obtain a firm and quite elastic dough.
Form the obtained dough into a ball, wrap it with cling film and let everything rest into the fridge for at least half an hour.
After half an hour, your shortcrust pastry is ready to be rolled out and used.