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Shortcrust Pastry
- Difficulty
Easy
Published 1995
This is the most simple and straightforward of all the pastry doughs and is very versatile. It is a more resistant pastry to use for tarts as it has the capacity to hold juicy and wet filings without leaking or becoming soggy. This pastry will yield 12 individual tart cases or 2 x 20 cm tart cases and can be made in advance and frozen.
Ingredients
240 g ½ teaspoon 180 g
Method
- Chill the bowl and blade of a food processor in the refrigerator.
- Blend the flour, salt and butter in the cold food processor bowl until the mixture resembles breadcrumbs.
- Pour in the mineral water with the motor running and blend until the dough forms a ball. Wrap the dough in plastic foodwrap and rest for 1 hour in the refrigerator.
- Roll out
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