Learn how to make and line a tart pan or ring for baking up the perfect shortcrust pastry shell. Follow my in depth guide for success. I share in depth photos in the post to visually see how the shortcrust pastry was made.
Cut the butter into small uniform pieces (1 inch),
In the bowl of a stand mixer fitted with a paddle, add flour, sugar, salt and cold butter. Mix butter into flour on low speed until almost incorporated, it should look like sand texture.
Add eggs and egg yolks all at once but slowly.
Continue to mix until eggs are incorporated, butter is completely mix and the dough comes together. Do not overmix.
Form a disc, cover with plastic film, and let rest in the fridge.
Roll onto desired tart pan, score the dough with a fork or a paring knife.
Freeze the tart mold for about 15-30min.
Place the frozen mold directly in the oven and partially bake at 350F for about 15min.
Remove from the oven, let cool and fill ¾ with the frangipane.
Place back in the oven and bake for another 15, until the frangipane is cooked, use a toothpick to check by poking the frangipane, the toothpick should be clean.
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