Damien Pignolet

Damien’s Pâte Brisée

Damien’s Shortcrust Pastry

Preparation info
  • Makes 1 x 26-28 cm tart shell or

    6-8

    individual tartlet shells
    • Difficulty

      Easy

Appears in
top 1000French
French

By Damien Pignolet

Published 2005

  • About

This simple recipe makes a beautifully light and crumbly shortcrust pastry - it is the pastry I use for Claude’s Onion Tart.

Ingredients

  • 240 g plain flour, sifted
  • ¼ teaspoon salt
  • 180 g

Method

  1. Sift the flour and salt onto a work surface. Scatter the butter over the flour and toss together using a pastry scraper or a cook’s knife. Sprinkle with the water and toss again.
  2. Gather the mass close to the front of the work surface. Using the heel of your hand, smear the ingredients away from you in a quick, smooth sliding a