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Source: Pixabay : flockine

Prepare sweet shortcrust pastry

A butter shortcrust pastry forms the basis for many classic tarts and cakes. I have made this dough hundreds of times and it is always fascinating to see how such simple ingredients can be turned into something so delicious. The most important thing is that the butter is really cold and is processed quickly to achieve the best result.

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Ingredients

number of servings
1
  • 300 Gram flour Added to
  • 200 Gram cold butter Added to
  • 100 Gram sugar Added to
  • 1 egg Added to
  • 1 Pinch salt Added to
  • 1 grated lemon Added to
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Directions

15 min.
1. Step

For sweet shortcrust pastry, first sift the flour onto a clean work surface. This is important to remove any lumps in the flour and to make it nice and fluffy, which will result in a better dough later on.

2. Step

Cut the cold butter into small pieces and add to the flour together with the sugar, egg, salt and lemon zest. It is important to use really cold butter, otherwise the dough will be sticky and difficult to roll out.

3. Step

Knead quickly with cool hands to form a smooth dough. Do not knead for too long, otherwise the dough will become tough and rise when baking.

4. Step

Wrap the dough in cling film and leave to rest in the fridge for at least an hour, but preferably overnight. Chilling the dough makes it easier to work with later.

5. Step

After the resting time, roll out the sweet shortcrust pastry on a floured work surface and process as desired.

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