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shortcrust
This term refers specifically to a pastry with a high fat-to-flour ratio, which inhibits gluten development and results in a characteristic "short" or crumbly texture rather than a stretchy or flaky one. It is the standard choice for savory quiches and sweet dessert tarts where a sturdy yet melt-in-the-mouth base is required.
When used as a noun, it refers to the substance itself. When used as an adjective, it modifies "pastry" or "base." While it is a common culinary term, it is distinct from "puff pastry" or "filo," which rely on layering and stretching rather than the crumbly integration of fat.