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The pastry

  • Today is the turn of SHORT PASTRY: the dough is indispensable in the kitchen, and not just for sweets. Make the dough at home is simple, just use some little trick and then just experiment: Tarts, cookies, pastries, amazing tarts but also cookies and pies. The recipe that I give is one made for years by our grandmother and our mom. I put a pinch of salt ' in addition ' because the pastry I like very tasty, but of course everyone will adjust according to your taste.


  1. 250 grams of flour 00
  2. 125 g of cold butter
  3. 100 grams of sugar
  4. grated zest of one lemon
  5. vanilla extract
  6. an egg yolk
  7. a pinch of salt

With this dose will get about 450 grams of pastry. Put the flour on the work surface and make a hole in the Center: Add the cold butter cut into small pieces and work quickly with your fingertips. Combine the egg yolk, sugar, vanilla, the lemon zest and a pinch of salt and knead the dough until it becomes smooth and homogeneous, No lumps of butter. Must be consistent, so as to allow them a ' ball ' that you will wrap in plastic wrap and put in the fridge to rest for at least 30 minutes. If you want a softer pastry, put a whole egg instead of just the yolk. Pastry baking in oven at 180 degrees should be, Obviously the duration depends on the use that you make: 10-12 minutes are sufficient for cookies, for Jam Tarts will take 40 minutes.

If you want to make it a base for cream pies or fruitcakes, the dough should be rolled out into the Pan (always greased and floured), riddled with holes at the bottom with a fork and then covered with greaseproof paper and filled with dried vegetables to prevent the dough rise up forming unsightly bumps: It's called ' blind baking '. The time is approximately 15 minutes, but we suggest to remove the beans and the parchment paper and let it cook another two minutes for you to become beautiful golden Hall.


Silvia 6 February 2018 - 16:47

Dear Ada Hi. I would like to make a pie with the pastry with almonds (the Santin), Chantilly cream and red fruits. Can I use your recipe for the pastry tartlets with white chocolate and berries? this pastry I've never tried, but I'm curious how it can make, You think that also match with the chantilly? thanks always Silvia C.

Ada Parisi 6 February 2018 - 18:55

Hello Silvia! It certainly you can. It is the same pastry of the tart blueberry and is excellent with Chantilly! Among other things, the recipe is right Santin. Eye that is just a little 'more difficult to model. Let me know!

Silvia 7 February 2018 - 13:19

The dough the day before so rests more’ then. Thanks Ada, you are always valuable.

Silvia 7 February 2018 - 13:26

clarification: in pastry at the almond tart cranberries uses 50 grams of almond flour on 250 flour; in tartlets 75 g almond flour 100 grams of flour. Cambiano not a little the proportions between the two preparations. What proportion should I use? Thanks Silvia!

Ada Parisi 7 February 2018 - 13:35

Hello Silvia, are two different recipes shortbread with almonds. I find that the recipe of the tarts is manageable only in small format, because the high amount of almond flour makes the dough a little tent’ to crumble. If you want, you can follow that with 50 grams of 250 and maybe increase the amount of 75 grams of flour 225, it seems a good compromise.

Laura 23 April 2020 - 17:24

Hi Ada, your site is beautiful and yummy, I've already prepared many of your recipes but it's the first time I've written to you. I'd like to ask you if to make a cocoa shortbread I just have to add cocoa and how much or if it just changes the recipe . Thanks

Ada Parisi 23 April 2020 - 18:31

Hello Laura, Thank you very much. For the cocoa shortcrust pastry you need to add on 250 grams of flour 30 grams of cocoa powder and remove 30 grams of flour. The de facto cocoa is a dry ingredient in powder and enters the overall calculation of the powders, then 220 of flour and 30 of cocoa powder and so on by changing the doses. The rest doesn't change. A warm greeting, ADA

Cristina March 22, 2015 - 08:15

I like all the recipes but the pastry and’ inaudible. Why so much flour and butter with a yolk? Surely is an oversight.
Anyway congratulations!

Sicilians creative in the kitchen March 22, 2015 - 10:16

Hi Cristina, Thanks! In fact, in the bases there is an oversight. There are 55 more grams of butter. So the butter is 125 grams and not 180, for 250 grams of flour. In fact, in the butter should be half weight compared to pastry flour. The yolk remains one. However, if you want a pastry a little’ softer, you can use the whole egg. Fortunately in all recipes the doses are correct… is the pastry I do always, But besides being my mother's recipe is also the recipe by Michael Roux (some’ più bravo della mamma 🙂 ).


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