Recipes for Shortcrust Pastries

Shortcrust pastry – as the name suggests – is crumbly ;)

So, delicate.

Such basic shortcrust pastry – sweetened or not – is most often used for tarts. The proportions of ingredients for this pastry are always the same – twice as much flour as butter and sugar (in the case of sweetened pastry).

Although I stick more to the rule of twice as much flour as butter, and I adjust the amount of sugar to my own taste.

Such dough, when kneaded for too long, softens, and after baking, it becomes hard – so we knead it briefly and quickly, and most often we also chill it after preparation.
Perfect Semi-Shortcrust Pastry
It is similar to shortcrust pastry, but the flour to butter ratio is not maintained here. Usually, less butter is used than with traditional shortcrust pastry.

Additionally, a leavening agent in the form of baking powder is added to it.

Semi-shortcrust pastries are therefore often more compact, less crumbly, and taller (thanks to the baking powder).
Nut or Almond Shortcrust Pastry – Best Recipes
You can also vary shortcrust and semi-shortcrust pastry by adding ground almonds and nuts to it – in which case, part of the flour is replaced with finely ground nuts.
See the best recipes for shortcrust pastries