Basic Short Crust

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Basic Short Crust
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
1
For the dough
9 ounces Pastry flour
4 ounces cold butter (cubed)
1 pinch salt
1 egg
How healthy are the main ingredients?
saltegg

Preparation steps

1.

Makes enough for one tart tin with a removable bottom, approximately 10 inch in diameter.

2.

Or a rectangular tart tin with a removable bottom, approximately 12 inches long.

3.

Or 6-8 mini tart tins.

4.

Pile the flour and salt onto a clean work surface and make a well in the center. Add the egg and butter cubes to the well. Mix everything together using an offset spatula, bench scraper or pastry cutter. Mix in 2-3 tablespoons of water, enough for dough to hold together when pinched, and quickly knead with hands to form a smooth dough. Form the dough into a ball, wrap with plastic wrap and refrigerate for at least 1 hour and preferably overnight before rolling out. Dough can be refrigerated for up to 3 days or frozen, in a resealable plastic bag, for up to 3 months; thaw overnight in the refrigerator before using.

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