Laminated Shortcrust with Infused Butter Layers Recipe

Learn how to make the best homemade laminated shortcrust with delicate butter layers infused with your choice of aromatics. This easy baking recipe combines traditional shortcrust tenderness with impressive puff pastry technique for a showstopping pastry perfect for tarts, galettes, or elegant cookies.

Difficulty:

Intermediate

Prep Time:

30 mins

Cook Time:

25 mins

Serves:

1 pastry sheet (enough for 6-8 tarts)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g plain flour</li><li class="ingredients-single-item">50g icing sugar (omit for savory pastry)</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, cold and divided (125g for dough, 100g for lamination)</li><li class="ingredients-single-item">1 large egg, cold</li><li class="ingredients-single-item">1-2 tbsp ice-cold water, as needed</li><li class="ingredients-single-item">For infusion (choose one): 1 vanilla bean scraped or 2 tsp lemon zest or 1 tsp dried culinary lavender or 1 tsp dried rosemary</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Ruler or measuring tape</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Baking sheet</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your infused butter. Take 100g of the cold butter and place it in a small saucepan over low heat until just melted. Add your chosen infusion ingredient (vanilla bean seeds, lemon zest, dried lavender, or rosemary), stir well, and remove from heat. Pour into a shallow dish and refrigerate until solid again, about 30-45 minutes. This infusion process allows the fat-soluble flavor compounds to bind with the butter, creating aromatic layers in your final pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, icing sugar (if using), and salt until well combined. Take the remaining 125g of cold butter and cut it into small 1cm cubes. Using your fingertips, quickly rub the butter cubes into the flour mixture until it resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pieces are crucial for creating the initial flakiness in your shortcrust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Make a well in the center of your mixture and add the cold egg. Using a fork, gradually incorporate the surrounding flour mixture, then add ice water one teaspoon at a time until the dough just comes together. You might not need all the water – stop when the dough holds together when pressed. The dough should be moist but not sticky. Work quickly and handle minimally to prevent the butter from warming.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Turn the dough onto a lightly floured surface and form into a rough rectangle. Wrap in plastic film and refrigerate for at least 30 minutes. This rest period allows the gluten to relax and the moisture to distribute evenly throughout the dough, making it easier to roll without shrinking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Remove your infused butter from the refrigerator and place between two sheets of parchment paper. Using a rolling pin, gently pound and roll to create a rectangle approximately 15x10cm. The butter should be pliable but still cold – if it's too hard, let it sit at room temperature for 5 minutes; if too soft, return to the refrigerator briefly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Take your chilled dough from the refrigerator and roll it on a lightly floured surface into a rectangle approximately 30x20cm. Position the dough with a short edge facing you. Place your butter rectangle in the center of the dough, ensuring it covers the middle third of the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Fold the bottom third of dough up over the butter, then fold the top third down, like folding a business letter. Turn the dough 90 degrees clockwise so the open edges are facing you. This completes your first fold. Lightly press the edges to seal, then wrap and refrigerate for 30 minutes. This cooling period is essential to re-solidify the butter between layers.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>After chilling, place the dough on a lightly floured surface with open edges facing you. Roll into a rectangle approximately 30x20cm again, being careful to maintain even thickness and rectangular shape. Fold the bottom third up and the top third down as before, completing your second fold. Wrap and refrigerate for another 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Repeat Step 8 one more time for a total of three folds. This creates multiple thin layers of dough separated by butter, which will expand during baking to create the characteristic flaky texture. After the third fold, wrap the dough well and refrigerate for at least 1 hour or overnight before using.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When ready to bake, preheat your oven to 200°C (180°C fan/gas mark 6). Roll the chilled dough to your desired thickness (usually 3-4mm for tarts) and shape as needed for your recipe. For the best results, let the shaped pastry chill in the refrigerator for 15-20 minutes before baking. This final chill ensures the butter is cold when it hits the hot oven, creating maximum steam and lift between layers.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake until the pastry is golden brown and visibly layered, approximately 20-25 minutes depending on your application. The pastry should feel light and crisp, with clearly defined layers visible on the edges. Allow to cool on a wire rack to maintain crispness. Your laminated shortcrust is perfect for sweet or savory tarts, hand pies, or elegant cookies that showcase its beautiful layers.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Laminated Shortcrust with Infused Butter Layers Recipe?

The key ingredients include plain flour, icing sugar (optional), salt, unsalted butter (divided between dough and lamination), a large egg, and ice-cold water. You'll also need one flavour infusion like vanilla bean, lemon zest, dried lavender, or rosemary.

How to cook Laminated Shortcrust with Infused Butter Layers at home?

Learn how to cook Laminated Shortcrust with Infused Butter Layers by preparing infused butter, creating a shortcrust base, then completing three fold-and-chill cycles to develop delicate lamination. Bake at 200°C until golden brown (about 20-25 minutes). This process combines traditional shortcrust tenderness with puff pastry technique for impressive results.

Can I make this laminated pastry ahead of time and freeze it?

Yes, laminated shortcrust freezes excellently! After completing all folds, wrap the dough tightly in cling film then foil and freeze for up to 3 months. Thaw overnight in the refrigerator before rolling. You can also freeze shaped unbaked pastry on baking sheets, then transfer to containers once solid.

Why is my pastry not developing distinct flaky layers?

Insufficient layering typically results from butter that's too warm (causing it to incorporate into the dough) or too cold (causing it to break through layers). Maintain strict temperature control—your butter should be pliable but cold. Also ensure you're completing all three folds with adequate resting periods between each.

What's the difference between this technique and traditional puff pastry?

Laminated shortcrust combines shortcrust's tender, crumbly texture with puff pastry's layering technique. Traditional puff pastry uses a basic water-flour dough without egg or sugar, requires 6+ folds, and yields higher rise with more defined layers. This hybrid creates a more tender, flavorful base with moderate flakiness.

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