Short Crust Pastry for Tarts
- Ready In:
- Sift the flour and salt into a bowl/bassin.
- Add butter and rub between the fingers until the mixture is flaky.
- Pour in water, gradually, while continuously cutting and stirring with a knife. Stop adding water when the dough is stiff. It should not be sticky or wet. Gather up into a soft ball.
- Dust your working area and rolling pin with flour and shape the pastry by rolling away from you and always turning the pastry around in order to achieve a round shape.
- Always lift the flour out of the bowl while rubbing; it makes the butter/flour mixture airy.
- Be careful not to add too much water as the pastry should not be stick to the touch.
- While mixing the water to the flour/butter mixture never work the pastry like a bread dough, otherwise you would end up with a stiff, hard and elastic pastry.
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There are a lot of things I love about life, my family, my faith in God, my church family, my friends. I also enjoy so many hobbies. Working as a nurse means I work 3, 12 hour shifts a week and have 4 days off! Which gives me a lot of time to do the things I love like cooking, scrapbooking, photography and just recently herb/flower gardening! My family includes my adorable and amazing husband and my 13 year old step-son (who proves to be a challange to this new mom but we love him soo!!!) The newest love of my life is the beautiful little husky sitting on my lap in this picture. She is 5 months old and an absolute joy to our life! I also just started a new cooking blog called 'Make it homemade.' I believe we can all save a lot of money, if we use our skills to make frequently store-bought items at home in our own kitchens! Besides, homemade just taste better! Check out the link below! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket">