Prep 10 mins
Cook 0 mins
Tender and buttery, traditional dough favored by French Pastry Chefs for tarts & pastries. Easy to work with slightly chilled. Many other uses such as cut outs for decorating desserts.Easily made in a food processor.
- 1 lb cake flour, plus
- 2 ounces cake flour, sifted
- 9 ounces butter
- 2⁄3 ounce salt
- 1 ounce sugar
- 1 egg
- 3 1⁄2 ounces water
- Blend the cake flour and butter until pea size lumps form.
- Add the remaining ingredients and process just until liquids are incorporated.
- Form into ball and chill the dough before rolling out.
This is excellent dough. I used half of it for evelyn/athens' recipe #107295, and have the other half in the fridge awaiting inspiration I know the recipe says four servings--I have enough for two large tarts). The use of cake flour really does make a very tender dough which browned beautifully, was flaky, sliced smoothly without cracking. For anyone without a scale, one pound of cake flour is roughly three and a half cups by volume.