Home-made Sweet Shortcrust Pastry (Pasta Frolla) Recipe

How to prepare the shortcrust pastry easily for tarts and biscuits.

Shortcrust pastry

Ingredients for shortcrust pastry: 

Ingredients for shortcrust pastry

  • 3 eggs
  • 270 g butter
  • 300 g  sugar
  • 600 gr of flour
  • 1 lemon zest
  • 1 pinch of salt

eggs and lemon for a perfect shortcrust pastry

Preparation of dough for the shortcrust pastry:

  • Soften the butter using your fingertips. 
  • Tip: Many recipes for baked goods call for softened butter or butter that is at room temperature. Soft butter can blend into batter and dough more easily than hard butter. While you can let the butter sit for hours to come to room temperature, you can also learn how to soften butter quickly. There are several methods you can use to soften butter, depending on how much time you have.
  • I often use soft butter which I keep at room temperature. 

Soften butter

  • Put the flour in the work surface and make a well.
  • Tip: it helps you to incorporate the wet ingredients more evenly and efficiently.

Put the flour on the work surface and make a well

  • Place the salt and butter in the centre of the well.

Add in the centre the softened butter

  • Place then the eggs in the centre.

Place the eggs in the centre

  • Place also the sugar in the centre.
  • Use your fingertips to mix and soften the ingredients in the well, gradually drawing in the flour and mixing with your fingertips.
  • Slowly stir the liquid, picking up some of the flour from the inside walls of the well. Continue drawing in flour until a paste forms. Incorporate the dry and liquid ingredients to form the dough.

Make 3 balls with the dough

  • Tip: Shape tree- quarter of the pastry into 3 small balls. Keep mixing each one until it has a fine grainy texture.
  • Combine the three doughs together again.

Combine the tree doughs together and add the lemon zest

  • Make a well in the middle and pour the lemon zest into the well mixing with your fingertips.
  • Keep mixing until the lemon zest has been absorbed.
  • When the dough is well amalgamated, push it away from you 4 or 7 times with the heel of your hand to make it homogeneous. 

The dough is well amalgamated

  • Roll into a ball, wrap in clingfilm and refrigerate until needed, at least 1 hour. 


  • The weight of the shortcrust is 1 kg and 306 grams.
  • You can divide the dough in two.
  • You can freeze 653 gr of shortcrust pastry to bake biscuits next time. 

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