Sweet Short Pastry

Pastry for fruit tarts

Sweet Short Pastry

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  • Prep Time


  • Total Time


  • Servings

    inch tart


  • 1

    stick plus 1 tablespoon butter

  • 1

    cup confectioners sugar, sifted

  • ¼

    teaspoon vanilla bean paste

  • 1

    large egg, lightly beaten

  • ¾

    cup unbleached all purpose flour

  • 1

    pinch fine salt


In electric mixture, cream butter with sifted sugar until smooth. add vanilla paste and egg; mixt until just incorporated. Add flour and salt, continue mixing until dough just comes together, about 30 seconds. Turn dough onto lightly floured surface, divide into 2 disks and wrap in plastic wrap. Refrigerate for a minimum of 2 hours, or overnight. Remove from refrigertor and let rise to room temperature. Lightly flour surface, roll disk into 1/4 inch thick circle, approximately 12 inches in diameter. Fold dough into 1/4 and place the center of the dough into center of pie pan. Unfold and gently press dough into sides of pie pan. Chill 30 minutes prior to baking. Prick the center of the dough prior to baking; fill unbaked tart shell with baking beans. For partially pre-baked shell, bake in preheated 350 oven for 15 to 20 minutes. For fully baked shell, remove baking beans and return to oven for an additional 15 to 20 minutes.


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