is a type of pastry
often used for the base of a tart
. It does not puff up during baking
because it usually contains no leavening agent
. It is possible to make shortcrust pastry with self-raising flour
It is based on a "half-fat-to-flour" ratio. Fat (lard, butter or full-fat margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of water
, rolled out, then shaped and placed to create the top or bottom of a flan
is made with the addition of sugar
, which sweetens the mix and impedes the gluten
strands, creating a pastry
that breaks up easily in the mouth..
In both sweetcrust and shortcrust pastry, care must be taken to ensure that fat and flour are blended thoroughly before liquid is added - this ensures that the flour granules are adequately coated with fat and are less likely to develop gluten. Overworking the dough is also a hazard. Overworking elongates the gluten strands, creating a product that is chewy, as opposed to 'short', or light and crumbly.