Basic French Short-Crust Pastry for Apple Tart

Staple Items

• Sweet butter (5 Tb)
• Egg (1)
• White granulated sugar (¼

The technique of mixing this dough with the tips of the fingers and of kneading it with the heel of the hand is exactly the same as described for Pâté à Foncer. When it hangs together enough to make a ball, wrap in wax paper and rest in refrigerator for about 4 hours. Then roll out about 14 inch thick, as required by main recipe above.