Stéphane Reynaud

Pâte Brisée

Shortcrust Pastry

Preparation info
  • For

    1

    Tart
    • Difficulty

      Easy

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Flour 250 g
  • Butter 125 g
  • Egg 1

Method

  1. Sift the flour, make a hollow and add the egg, the cream and the softened butter.
  2. Knead the mixture together, pushing down hard with the palm of your hand to completely incorporate the flour. Add a little water if necessary.