Joyce Molyneux

Shortcrust Pastry

Pâte Brisée

Preparation info
  • Enough for

    2–3

    Tart Cases
    • Difficulty

      Easy

Appears in
top 1000The Carved Angel Cookery Book
The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

A plain, well-behaved, all-purpose shortcrust pastry. Any unused pastry can be frozen until needed.

Ingredients

  • 275 g/10 oz flour
  • ½ teaspoon salt

Method

Put the flour, salt and sugar in a processor or mixer with the cold butter. Process until it resembles fine breadcrumbs. Gradually add the water to form a firm dough. Gather up into a ball, wrap in clingfilm and rest for at least 30 minutes in the fridge before using.

If you don’t have a processor, make sure that all the ingredients are well chilled. Rub the fat into the flour, salt and