Short pastry, although it is NOT the best known pastry base (it blushes in front of the reputation of the sponge cake ..), one could certainly not define a young or little aged recipe.
The first "draft" of his recipe was recognized in some artifacts dating back as far as a thousand years ago, although, as happened for many other preparations, its improvement was only completed in the 1700s (a century of great development, as well as for the science, also for cooking, pastry and gastronomy in general).
Short pastry is a dough made with flour, eggs, butter, sugar, salt and aromas; however, the choice can change significantly depending on its final destination. To give a simple example, the ideal shortcrust pastry to cover a timbale is quite different from that for tea biscuits! A kind of salted pastry, even if considered independent by the technicians of the sector, is the Pasta Brisée; others can be modified according to the presence of chemical yeast (tartrate cream), or lemon peel rather than vanilla, some are without eggs or without butter, some provide for the use of whole wheat flour (generally wheat) and there are also variants with hard-boiled egg yolk instead of raw. In short, shortcrust pastry is a recipe that is as simple as it is variable, whose ingredients and procedure must be adjusted according to the food to be obtained.
