Just like Nonna used to bake: Sweet shortcrust pastry 

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Just like Nonna used to bake: Sweet shortcrust pastry

By Emiko Davies

Published: | Updated:

 

This is adapted from Pellegrino Artusi’s 1891 cookbook, Science in the Kitchen and the Art of Eating Well. 

125g cold unsalted butter

250g plain flour

80g granulated sugar

1 whole egg, plus 1 egg yolk, beaten (you could save the white to brush the pastry)

zest of 1 lemon

  • Chop the cold butter into small pieces. If using a food processor, pulse the butter, flour and sugar until you have a crumbly, sandy texture and there are no more visible pieces of butter. If mixing by hand, rub the butter into the flour and sugar until you achieve the desired result.
  •  Mix in the beaten egg and yolk along with the lemon zest until the pastry comes together into a smooth, elastic ball. Wrap tightly in clingfilm and rest in the fridge for at least 30 minutes.