This shortcrust pastry for tarts and cookies is perfect, tested many times with success. The method used is the one with softened butter which, unlike cold butter, guarantees a more compact and less crumbly consistency. The doses are calibrated for a 26 cm tart pan. The recipe is taken from the famous “Green Bimby book”, the cookbook that was given with the TM31.
Place the sugar and, if you choose to use it, the lemon zest, taking care to take only the yellow part, into the mixing bowl (10 sec. / speed 8)
Add the flour, the egg, the egg yolk, the softened butter in pieces, and the baking powder (20 sec. / speed 5). Remove the dough from the mixing bowl and compact it quickly with your hands on the work surface until it forms a smooth ball.
Wrap in plastic wrap and let it rest in the refrigerator for about 15-20 minutes before using it
Baking powder is actually optional, but I always add it
This shortcrust pastry is perfect for making cookies
