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.
0 Preheat oven to 350F
1 Cut the butter into small uniform pieces (1 inch),
2 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.
3 Add eggs and egg yolks all at once but slowly.
4 Continue to mix until eggs are incorporated, butter is completely mix and the dough comes together. Do not overmix.
5 Form a disc, cover with plastic film, and let rest in the fridge.
6 Roll onto desired tart pan, score the dough with a fork or a paring knife.
7 Freeze the tart mold for about 15-30min.
8 Place the frozen mold directly in the oven and partially bake at 350F for about 15min.
9 Remove from the oven, let cool and fill ¾ with the frangipane.
10 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.
