Italian Short Pastry

Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About

There are Italian flans which are the equivalent of the French tourtes, but the pastry is short, not flaky. This short pastry is made with half the amount of fat (which is butter) to the amount of flour, bound with yolk of egg and a little very cold water. The case is baked blind and the filling cooked in it afterwards.


  • It is made with:
  • 8 ounces of plain flour
  • 4 ounces of butter and 2
  • <


Put the flour into a bowl with the salt and cut the butter into it with a flexible bladed knife helped with the tips of the fingers until the mixture is dry, crumbly, and very fine. Then make a hole in the centre of it and drop in the egg yolks. Mix them into the flour and butter with a wooden spoon until a smooth, firm paste is obtained. Add a very little cold water. Ideally, this paste should