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How to decorate the tart with shortcrust pastry strips – Italian Cuisine

There pie is the homemade dessert par excellence! The more traditional one is made with a crumbly base of shortcrust pastry stuffed with fruit jam, or with fresh fruit, with cream or ricotta. But how to decorate a tart? What are the nicest and simplest ways to make your homemade tart special and always different? Find out with Salt and pepper! Below you will find a collection of ideas and some basic techniques for decorate it in a simple but captivating way with shortcrust strips!

With a few simple steps and the use of commonly used tools, you will transform yours traditional tart in a true masterpiece, suitable for every kind of circumstance, from breakfast for your family to dessert for dinner with your friends.

Let your imagination be a few simple tips Salt and pepper guide you in the preparation of decoration for your tart and don't be afraid to try unusual and new decorations: you don't need to be an expert in cake desing, the secret is to try to be as accurate and precise as possible, every detail must be studied!

But, to prepare a tart and decorate it in an excellent way, first of all it is important to know how to make the dough: click here to prepare pastry to perfection! Flour, butter, eggs and granulated sugar are the basic ingredients to prepare a tasty, moldable and crumbly base, but, if you want a result with a unique flavor, you must pay particular attention to their quality.

If the ingredients to make the dough are few and simple to find, the ways to stuff the tart are so many. Use jams and jams it's the easiest and fastest way to stuff one classic tart and, if they are prepared at home, they will give you great satisfactions: they are the ones that best adapt to the pastry dough that will have to be crumbly and melt in the mouth. Creams, ricotta cheese is fresh fruit instead they are perfect fillings for a less traditional but equally tasty tart.

Now, you know what you need to make pastry and how to stuff a tart, put on your apron and have fun with Salt and pepper to decorate it perfectly!

How to decorate a tart

We can divide the tarts into two large groups: those that are stuffed and decorated before baking in the oven and those after, such as for example tarts decorated with fresh fruit.

If you want to decorate your tart with Stripes is short pastry decorations, before cooking, keep at least 1/3 of the dough aside and with the rest, proceed to the drawing up of the base that you will have to fill. Double the doses of the ingredients if the mold is large.

You must know that to spread the pastry, for the base or for the decorations, it is important that thedough both very cold, otherwise it will be very difficult to model. Help yourself with a rolling pin to spread the pastry on work plan always floury or between two sheets of baking paper. Self for the base usually a thickness of at least 5 millimeters is preferred, 3 are sufficient for the decorations.

Remember that if you use one mold for tarts from the wavy edge, it is better to avoid lining it with baking paper, you just need to grease and flour it and you will have the edge of your tart perfectly wavy. If you use one instead baking tray with smooth edge, a few centimeters high, line the bottom with a sheet of wet and wrung-out baking paper so as to obtain the edge of the tart smooth and without creases.

If you've chosen for yours pie a pastry decoration, you can complete it with a simple one carved pastry disk with a pastry cutter of the shape you want or choose the classic grill made with shortcrust pastry strips arranged on the filling at a regular distance, parallel to each other and other strips placed perpendicular to the first, arranged so as to form a grating that reveals the delicious filling, as for this delicious classic apricot tart of Salt and pepper!

But, if you are tired of decorating your tart in the classic way, choose one of the decorations that Salt and pepper has selected for you, 5 ways to make a grid and for decorate your tart always differently; perfect for every occasion! They are not really recipes, but simple "basic techniques" to have fun with us to create a dessert that, brought to the table, will give you great satisfaction. Don't take off your apron! Select here below decorum right for your tart!

If you like pies with a rustic look or those that remind you a little grandmother's tart, choose to decorate your tart with the classic crossed grille: a thick texture of shortcrust pastry, fragrant, almost completely covering the delicious filling.

To achieve the crossed grid for a tart with a diameter of 20 cm, roll out the pastry dough that you have set aside for decoration on the lightly floured work surface, must have one 3 mm thick and form a rectangle. With a toothed wheel gets about 10 shortcrust pastry strips about 1.5 cm wide and a little longer than the mold; then place on the stuffed tart half of the strips, parallel to each other at a distance of about 2 cm from each other. At this point, fold the odd strips in half. Place in the center another strip of pastry perpendicular to the others, then rearrange the folded strips. Now fold the even strips, rests on another strip parallel to the previous one and rearranged. Pdo it so you finish the grate. Tuse a knife to wrap the excess paste to finish the crossed grating is seal them at the edge, spennellala with a little beaten egg white and cook your delicious tart in the oven, hot, at 180 ° C for about 35-40 minutes.

If you prefer a classic but refined decoration, then the star plot that's right for you: it is an interweaving of thin and light pastry strips, which forms a geometric pattern that lets you see the attractive filling, giving your tart a truly elegant appearance.

To make this type of plot, first lay the pastry sheet for the base of the tart and place it in one mold with a diameter of 20 cm; then put it in the fridge. Spread the pastry that you kept aside for decoration on the lightly floured work surface and, from this same disk, get 20 strips 1 cm wide using a ruler and a smooth pastry wheel or knife. Place a sheet of baking paper a little larger than the mold on the work surface and place it on it 6 parallel strips distancing them by 4-5 cm. Now have in the other sense and at the same distance, other 6 strips, then intertwined on the grill obtained last 6 harvest diagonally. Resume the base of the tart, stuff it with the fruit jam of your choice and slide it over the top star plot. Fix it to the edges by cutting the excess dough, brush with egg white and bake at 180 ° C for 35-40 minutes.

You have little time but don't want to give up decorating your jam tart in a simple but successful way? The herringbone pattern that's what you're looking for! It is very simple to make: a simple herringbone pattern, made with a few strips of expertly cut pastry! The result is an ideal tart for breakfast if you have guests at home, but also perfect for a children's snack or for a birthday party.

Start by placing a 5 mm thick pastry disk in a mold for tart with a diameter of 20 cm, buttered and floured. Then fill it with your favorite fruit jam and put it in the fridge. Spread a second pastry sheet to a thickness of 3 mm, making a rectangle and cut out 7 stripes of crowd 2 cm wide, then cut 2 with lozenges. System 3 long strips on the layer of jam, parallel and equidistant from each other, then seal them to the edge of the tart eliminating the part that protrudes. Arrange between one and the other strip lozenges, forming the fish bone central. Then also arrange the other lozenges to complete the herringbone pattern. Brush the grate of egg white and bake the tart at 180 ° C for 35-40 minutes.

For a rectangular tart, Stuffed with jam or with pieces of apple, you can instead decide to make one Double grid: strips of pastry, thin and long, intertwined so as to create a refined and elegant, light and fragrant bite on the filling.

For this type of decoration spread the puff pastry to a thickness of 1/2 cm to line one rectangular mold with wavy edge which you have previously greased and floured well. Then put it in the fridge until you have completed the decoration. From the second dough kept aside for decorations, it gets a thin sheet 2-3 mm forming a rectangle. Cut it the dough to get 10 strips of the same length as the short side of the cake pan is 8 strips of the same length as the long side, all 1 cm wide To create the plot, system on a sheet of baking paper half of the long strips, making sure they are at a distance of 4-5 cm from each other. Then, take half of the short strips and place them over the long strips in the opposite direction, keeping the same distance between them. Create the double grill intertwining the remaining strips to the previous ones and coupling them together. Pick up the base of the tart and stuff it with the fruit jam or filling you prefer. Supports the double grill on the filling and gently remove the sheet; seal it at the edges, brush it with the lightly beaten egg white and bake the tart in the oven at 180 ° C for 35 minutes.

If you are a patient person in the kitchen you like to take care of all the details; if you like to prepare tarts not only good, but also spectacular, you can try to make them notches arabesque: are thin strips of pastry sweetly intertwined to form a precise geometric embroidery, light and fragrant to the bite; completed by the edge of the tart, also decorated. With this technique you will get an extremely elegant tart, a true masterpiece that will not go unnoticed by your guests!

To make a grid with the arabesque carvings there are special tart molds but if you don't have them you can use one tart mold with removable bottom and a simple one square pastry cutter of side 2.5 cm. Spread the shortcrust pastry on the floured work surface to a thickness of about 1/2 cm, place the bottomless mold on it and cut a disk of the same diameter. With the cutters, cut the dough inside leaving a border of 3-4 cm and the space of about 1 cm between one square and another. Transfer the grating and the squares obtained on 2 sheets of different baking paper and put them in fridge for 30 minutes. Spread a second pastry disk and lining the mold for pre-buttered and floured tarts. Fill the tart with fruit jam or the fruit filling you like best. Resume the grate from the fridge, place it on the tart and gently remove the sheet. Brush the surface and edges with lightly beaten egg white, apply all around the slightly overlapping pastry squares and brush these too. Put in the fridge for 15 minutes, then cook the tart with arabesque carvings in the oven at 180 ° C for 35-40 minutes.


Vegan shortcrust pastry | Salt and pepper – Italian Cuisine


Look for the recipe to prepare the vegan shortbread, without eggs, without butter or ingredients of animal origin? Then you're in the right place! Discover with Salt and pepper how to prepare a healthy and light pastry, but delicious and fragrant, perfect for preparing pies and cookies for the whole family and for your friends who have food intolerance or food allergies.

There salt & pepper vegan shortbread it is very easy and quick to make; it is made with very few ingredients, easy to find in any supermarket. You can use a kneader or knead on a work surface, the result is always guaranteed: a light, mouldable and crumbly mixture, to be filled with jams or le vegan creams which you like the most. The result will be a delicious but healthy and light dessert!

All you have to do is amaze your guests with the salt & pepper vegan shortbread and a little imagination. It will be an amazing vegan dessert!

The short pastry does not lie down? Here are 5 recipes to not despair – Italian Cuisine

If you have made shortbread at home, but you can not roll it out, we give you 5 ideas to reuse it. Of course you will have to give up the tart, but not the dessert!

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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Fruit crumble

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.


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.


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.


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.