The mayonnaise goes crazy, the custard makes lumps, the meringues do not cook, the cream puffs do not swell.
And another thing that often happens in the kitchen is that the short pastry does not lie down.
Here then are 5 ideas for those who may have to give up the tart, but not the sweet.

Because the short pastry does not lie down

The short pastry is an easy recipe to prepare, but hides some pitfalls.
Self do not dose the ingredients well, do not let it rest enough or if it's worked too much does not stretch well, but we can give you some suggestions to use it anyway: 5 infallible ideas, perfect even for those who can not do anything in the kitchen, 5 recipes with guaranteed success. And nobody will ever find out that your pastry was not perfect.

Short pastry: 10 rules to do it well

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The simplest recipe ever that saves a badly successful shortcut is a crumble.
You can use the fruit you prefer, but we suggest the classic ones apples or pears.
You can then indulge yourself with the pairings of spices and dried fruit.
For about 300 grams of pastry, cut three or four apples and pieces and mix with three tablespoons of brown sugar, plenty of cinnamon, hazelnuts, walnuts and coarsely chopped almonds and grated rind of a lemon.
Put everything in a buttered oven dish and cover with very coarse crumbs.
Cook at 180 ° until the pastry is golden and then serve hot crumble with ice cream or cream.
In spring you can prepare the crumble with strawberries and in summer with peaches, plums and apricots.

crumbled

This is one really simple tart that will make you look great anyway and no one will notice that the pastry was not well done.
Just like the name of the cake says, crumble the pastry that you have prepared and put a part on the bottom of a buttered mold or coated with parchment paper.
Press lightly with your hands and then cover with ricotta and chocolate chips. If you like them, add the candied fruits.
You can also replace the ricotta with a custard. Another variant could be a layer of ricotta and one of jam or hazelnut cream.
Cover with the remaining crumbs and bake at 180 degrees for about 30 minutes.
This cake is better the day after, especially if stored in a cool place.

Roll (and cookies)

If the pastry does not lie down because it is too soft, in the meantime try adding some flour, but if you can not even work it, roll it out between two sheets of baking paper with a rolling pin.
Splamatela then with the hazelnut cream or with the jam you prefer and roll it up always helping you with baking paper.
Close the ends and cook the roll at 180 ° for 30 minutes, then cut it into slices and put it back in the oven for another 10 minutes. You will get delicious biscuits.

crumbled

A cake that can not be simpler and vaguely resembles the classic crumbled.
To prepare it you have the crumbled shortcrust pastry on a baking sheet lined with parchment paper. Press it lightly to bring the crumbs together and then complete with whole or leaf almonds making them well penetrate into the dough.
Brush everything with a little milk and sprinkle with sugar. Bake at 180 degrees for about 25 minutes.
This cake does not cut into slices, but simply breaks.

Granola

It is not a real granola because in the granola there are no eggs, but you can still cook the crumbled pastry and mix it with honey, dried and dried fruit.
Just 15 minutes at 180 °: once cold break it into pieces as small as a granola and use it to accompany the yogurt for breakfast or to garnish an ice cream.