Shortcrust pastry: the basic recipe for tartelettes with a perfect edge
For 8 tartelettes or one 25 cm tart
Hello food lovers,
here is a basic recipe you may already have discovered in many of our tarts: THE recipe for shortcrust pastry.
You can use it for all tart bases and tartelettes. The lime zest gives it a fine freshness.
We also show you our tricks for straight, clean edges and a glossy glaze, so your tartelettes look like they came from a confectioner's.
Ingredients
For the shortcrust pastry
For the glaze
Step by Step
The Dough
Prepare the butter
Cut 125 g butter into pieces and place it in a mixing bowl. It needs to be soft. If it is too cold, microwave it at 600 watts for 10 seconds.
Icing sugar
Add 75 g icing sugar and mix both with the flat beater until the mixture is creamy and smooth.
Egg
Lightly beat an egg with a fork, weigh out 25 g of it and add it to the bowl.
Salt and lime
Weigh out 2 g salt with the spoon scale. Grate the zest of 2 limes with the steel grater into the bowl and mix for just a few seconds.
Digital spoon scale
Steel grater
Flour
Add 225 g flour and mix very briefly until crumbs form. Then continue kneading by hand. Don't knead too much, or the dough will rise too strongly while baking.
Rolling out
Place the dough between two sheets of baking paper, place 3 mm dough guides alongside it and roll it out evenly. Then chill in the freezer for 10 minutes.
Dough guides
33 cm rolling pin
Shortcrust pastry tartelettes: shape and bake
Prepare the tray
Place a perforated Baking mat on a perforated baking tray and set the Perforated tartelette rings Ø 7 cm on top. This way the base becomes crisp and bakes through to the middle.
Perforated aluminium sheet 40 x 30 cm
Perforated baking mat
Cut out
Cut out the cold dough directly with the rings and leave the bases in the rings.
Cut strips
Use the Dough divider to cut 2 cm wide strips from the remaining dough. If needed, roll the dough out again and chill it briefly.
Dough divider with 5 wheels
Press on the edge
Press the strips tightly against the edge and base. Cut off the overhanging dough with a knife, pressing it firmly against the ring.
Prick and bake
Prick the bases with a fork and place them in the freezer for 20 minutes. Preheat the oven to 170 °C convection and bake the bases for 20 minutes in the middle of the oven.
Egg wash
Leave the oven on and let the bases cool for 10 minutes. Whisk 1 egg yolk with 1 tsp double cream.
Finishing
Remove the rings
Carefully lift the rings off the tartelettes.
Smooth the edges
Gently rub the edges with the steel grater. This makes them straight and clean. Don't press too hard, so nothing breaks.
Steel grater
Glaze and bake again
Brush the glaze thinly on the inside and outside, then bake the tartelettes again for 5 minutes. This gives them a shine and keeps them crisp.
Silicone baking brush
Cool down
Let the tartelettes cool to room temperature. Done, and you have beautiful, glossy shortcrust pastry bases!
shortcrust pastry
Ingredients
For the shortcrust pastry
For the glaze
Method
- Dough: Cream the butter and icing sugar; add egg, salt and lime zest; mix in the flour briefly, then knead by hand.
- Shaping: Roll out to 3 mm, freeze for 10 min, cut out, line the tins with a 2 cm strip for the edge.
- Baking: Freeze for 20 min, bake for 20 min at 170 °C fan-assisted; trim the edges, glaze, bake for a further 5 min.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our baking team: exactly the sizes this recipe has been tested with.
Ingredients
Swiss white flour, 1 kg
Accessories
Digital spoon scale
Steel grater
Dough sticks
Rolling pin 33 cm
Perforated aluminium baking sheet 40 x 30 cm
Perforated baking mat
Dough divider with 5 wheels
Silicone baking brush
Baking paper sheets, 25 pieces
Delivery within 1 to 2 working days · Free shipping from CHF 100
To make sure it works every time
Once crumbs form, finish kneading by hand. Overworking develops the gluten and the dough will rise in the oven.
Cold dough cuts cleanly and keeps its shape while baking.
Our orange cream and our passion fruit cream go perfectly with it.
Frequently asked questions
This quantity is enough for a 25 cm diameter ring, 2 cm high.
Yes, wrapped well it keeps for 2 to 3 days in the refrigerator or up to 3 months in the freezer.
The dough was probably kneaded for too long or not pricked. Chilling well before baking also helps.
Print recipe
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Comments
Question de Véronique
By: Véronique L. On 2025-04-10Bonjour, peut-on les congeler ? Merci de votre réponse. Belle journée !
Replied by: Karin On 2025-04-10
Replied by: Véronique L. On 2025-04-13