Soft Shortcrust Pastry (Pasta Frolla Morbida) Recipe
When it comes to baking, a soft, melt-in-your-mouth shortcrust pastry is the perfect base for an array of delicious desserts. Whether you’re making pies, tarts, or cookies, this versatile dough promises a delicate texture and a delightful buttery flavor that will elevate any treat. On Love With Recipes, we’re excited to share this foolproof recipe for Soft Shortcrust Pastry, which will quickly become your go-to for all your pastry needs.
This recipe produces a smooth, soft dough that is easy to handle and great for rolling out for both sweet and savory fillings. The combination of butter, sugar, eggs, and a hint of lemon zest gives this pastry a rich flavor and a tender texture that’s simply irresistible.
Ingredients
To make this soft, buttery shortcrust pastry, you will need the following ingredients. These quantities are perfect for preparing one batch of pastry dough, which you can use for a variety of baked goods.
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00 type) | 500g |
| Butter (unsalted) | 250g |
| Powdered sugar (confectioners’ sugar) | 200g |
| Eggs | 2 |
| Baking powder | 8g |
| Lemon zest | 1 lemon |
| Fine salt | 1 pinch |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 |
| Total Fat | 25g |
| Saturated Fat | 15g |
| Carbohydrates | 58g |
| Fiber | 1g |
| Sugars | 24g |
| Protein | 4g |
| Cholesterol | 70mg |
| Sodium | 70mg |
Instructions
Follow these detailed, step-by-step instructions to create your soft shortcrust pastry. The process is simple, and with a little patience, you’ll have a perfect dough every time.
Step 1: Prepare the Butter
Start by removing the butter from the fridge about 20 minutes before you begin to prepare the dough. Allow it to soften at room temperature. Softened butter is key to achieving the smooth, creamy texture that is characteristic of this shortcrust pastry.
Step 2: Mix the Butter and Sugar
Once the butter has softened, cut it into small cubes and place it in the bowl of a stand mixer (planetary mixer). Add the powdered sugar and lemon zest to the bowl. The lemon zest gives the pastry a bright, aromatic flavor that complements the richness of the butter.
Using the paddle attachment (also known as the “leaf” attachment), start mixing the ingredients at medium-low speed. Beat the mixture until it forms a smooth, creamy consistency. This process helps to incorporate air into the butter, creating a light and tender dough once baked.
Step 3: Add the Eggs
Next, crack two eggs into the butter and sugar mixture. Mix them in one at a time, ensuring each egg is fully incorporated before adding the next. The eggs provide structure and moisture to the dough, which helps it hold together while remaining soft and pliable.
Once the eggs have been fully mixed in, you’ll notice that the dough starts to come together in a smooth, slightly sticky texture.
Step 4: Incorporate the Dry Ingredients
In a separate bowl, sift the flour and baking powder together. Sifting helps to eliminate any lumps and ensures an even distribution of the baking powder throughout the flour, which is crucial for achieving the right texture in the pastry.
Add the flour mixture to the wet ingredients gradually, a little at a time, while the mixer is running on low speed. This allows the flour to be absorbed evenly, helping to form a smooth dough without overworking it.
Continue mixing until the dough just starts to come together. You don’t want to overmix the dough, as this can lead to a tough texture once baked.
Step 5: Knead and Shape the Dough
Once the dough starts to form a rough ball in the mixer, turn it out onto a lightly floured surface. Gently knead the dough a few times until it forms a smooth ball. Don’t overwork it—just enough to bring it together.
Form the dough into a flat disc or rectangle. Wrap it tightly in plastic wrap to prevent it from drying out. Chill the dough in the refrigerator for at least 30 minutes. This step is essential for making the dough easier to roll out and for ensuring that the pastry holds its shape during baking.
Step 6: Roll Out and Use
After chilling, your soft shortcrust pastry is ready to be rolled out. Depending on your recipe, you may roll it out to line tart pans or pie dishes, or cut it into shapes for cookies. Use a light dusting of flour on your rolling surface to prevent sticking.
If the dough feels too soft or sticky to work with, you can chill it for a little longer until it firms up slightly.
Tips for Perfect Soft Shortcrust Pastry
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Use Cold Ingredients: For the best results, ensure that the butter is soft but not melted, and use eggs that are at room temperature. Cold ingredients can make the dough difficult to work with and result in a less tender texture.
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Don’t Overwork the Dough: While it’s important to combine the ingredients, overworking the dough can make it tough. Mix and knead only enough to bring the dough together.
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Chill the Dough: After making the dough, always chill it before using. This helps the fat solidify, which leads to a crisp, flaky texture once baked. It also makes the dough easier to handle.
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Flour Your Surface: When rolling out the dough, make sure to lightly flour your work surface and rolling pin to prevent sticking. You can also use parchment paper to roll the dough between sheets for less mess.
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Flavor Variations: Experiment with adding other flavorings to the dough, such as vanilla extract, almond extract, or orange zest for a different twist.
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Freezing the Dough: If you’re not using the dough immediately, you can freeze it. Just wrap it tightly in plastic wrap and place it in an airtight container. The dough can be frozen for up to a month. Thaw it in the fridge overnight before using.
How to Use Soft Shortcrust Pastry
This soft shortcrust pastry can be used for a wide variety of desserts and baked goods, including:
- Fruit Tarts: Line tart pans with the dough, fill with your favorite fruit or custard filling, and bake to perfection.
- Pie Crusts: Use it as a base for classic fruit pies, creamy custard pies, or even savory pies like quiche.
- Cookies: Roll the dough out, cut into shapes, and bake for a buttery, crumbly treat that pairs wonderfully with tea or coffee.
- Sweet Pastry Shells: Fill with whipped cream, chocolate ganache, or lemon curd for an indulgent dessert.
Conclusion
Making your own soft shortcrust pastry at home is easy, and it adds a homemade touch to any baked dessert. With its tender, buttery texture and delicate flavor, this dough is perfect for both sweet and savory creations. The process is simple, but the results are impressive, and once you try it, you’ll never go back to store-bought versions again.
This recipe can be doubled or halved depending on how much dough you need for your project, and with a bit of practice, you’ll be creating perfect pastries every time. Happy baking!
