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Adapted from the Shortcrust Pastry recipe in the cook’s companion by Stephanie Alexander. Stephanie in turn credits her friend Damien Pignolet for the recipe.
You can use this for sweet or savoury tarts.
Ingredients
Ingredients
Equipment Required
Equipment Required
180g unsalted butter, cubed
240g plain flour
Pinch of salt
3 tablespoons water
Food processor
Method
Method
Place all ingredients in a food processor and process until mixture resembles fine breadcrumbs.
Add water and process until mixture comes together in a ball.
Remove from processor, Wrap pastry in plastic film and flatten into a disk.
Refrigerate for 30-30 minutes.
When required, rollout pastry, dusting generously with flour as required.
Notes
Notes
Key Word Search Tags
Key Word Search Tags
Pastry, baking
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