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. Io metto un pizzico di sale ‘in piùperché la frolla mi piace molto sapida, but of course everyone will adjust according to your taste.

Saffron biscuits with Strawberry Jam


  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, tanto da permettere di farne una ‘pallache avvolgerete nella pellicola per alimenti e metterete in frigorifero a riposare per almeno 30 minuti. 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 at 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 at 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 at 13:19

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

Silvia 7 February 2018 at 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 at 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.

Cristina March 22, 2015 at 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 at 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’ better at the 🙂 mom ).


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