Shortcrust Pastry for Various Uses

Ingredients

• 500 gFlour
• 320 gButter
• 125 gSugar
• 2 pcsEgg yolk
• 60 mlArrack
• 60 gSour cream

Instructions

1. 1

   Make the dough

   • Cream the softened butter with the sugar until light.
   • Add the egg yolks and arrack (or alternatively 60 ml thick sour cream) and mix briefly.
   • Add the flour while keeping ingredients cold and quickly form a smooth dough — do not overwork.
   • Shape the dough into a ball, wrap in cling film and chill for at least 20–30 minutes.
2. 2

   Use and notes

   • Roll out the chilled dough on a lightly floured surface and line the tin. Prick the base with a fork.
   • For tart bases bake at 180–200 °C (convection ~170–180 °C) 12–25 minutes depending on filling.
   • For fruit tarts reduce sugar to 64–96 g.