Basic French Short-Crust Pastry for Apple Tart

Pâte à Tarte

Preparation info

  • For

    one 9 inch

    • Difficulty


    • Ready in

      15 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About


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.