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Pâte Feuilletée for Tartes and Quiches
- Serves
4
- Difficulty
Easy
By Patience Gray and Primrose Boyd
Published 1957
The fat and the flour must be of equal weight, using plain flour and fresh unsalted butter. The amount of water may vary to a small extent as flour differs in its capacity for absorption. This pastry must always be rolled out in the same direction.
Ingredients
- The ingredients are:
4 ounces 4 ounces a
Method
Put the flour in a heap on a pastry board and make a hole in the mound of flour. Put in this hole, a ¼ ounce of the butter - cut into small pieces - and the salt. Then add the water, a little at a time, and work it in with the flour and butter, both quickly and lightly, with the tips of the fingers. When an elastic and springy consistency is achieved, and the flour, water, and butter are well a
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