Shortcrust Pastry Dough
From the one star french chef Patrick Asfaux
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Cooking time :
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Cooking time :
Total time :
Ingredients for shortcrust pastry for a nice size tart
- 250 grams strong flour
- 125 grams soft butter
- 3 grams table salt
- 5 centilitres cold water
Progression
Mix between your fingers the flour and the butter then shape a fountain on the table. Add the salt and the water and quickly blend all ingredient together, shape the dough into a ball and keep in a cool place at least during 1 hour before using it.
This pastry is the basis for fruit tarts, custard tarts, clafoutis, quiches etc... Keep this recipe in mind because it is an easy and useful one.
You can freeze it raw so that you always keep some on stock
This pastry is the basis for fruit tarts, custard tarts, clafoutis, quiches etc... Keep this recipe in mind because it is an easy and useful one.
You can freeze it raw so that you always keep some on stock
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