Basic French Short-Crust Pastry for Apple Tart

Pâte à Tarte

Preparation info

  • For

    one 9 inch

    Tart
    • Difficulty

      Easy

    • Ready in

      15 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

Ingredients

Staple Items

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

Method

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.