Shortcrust pastry is one of the basic pastries in French baking. Simple and versatile, it is used for both sweet tarts and savory preparations such as quiches. Its technique is based on rubbing butter into flour, a fundamental skill taught in the CAP Pâtissier pastry qualification. Mastering this dough allows you to make a large part of the repertoire of homemade tarts without resorting to store-bought pastry.
Everything depends on rubbing cold butter into the flour and allowing the dough to rest in the cold, which limits shrinkage during baking. Once you have mastered the technique, you can use it for most of your tarts.
The quantities and detailed steps are provided in the recipe card on this page.
- Preparation
- 15 minutes
- Cooking time
- 20 minutes
- Servings
- 1 tart (serves 6)
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