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Shortcrust Pastry


125 g butter, cut into cubes
1-1/2 cups flour
pinch of salt
2 tablespoon iced water

Rub the butter into the flour with the tips of your fingers, and add a little salt. Work the mixture until it resembles coarse breadcrumbs (or use a food processor).

Add the iced water and mix until a dough forms. Shape the dough into a ball, wrap in plastic film and refrigerate for 1 hour before rolling out.

Makes 8 x 9cm tart cases or 1 x 20cm tart case.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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