Short Crust Pastry for Tarts

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READY IN: 30mins
SERVES: 8
YIELD: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Remarks:
  • 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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