Tart Pastry RecipeOrigin: Britain Period: Modern |
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This is a deceptively simple recipe that produces classic 'melt-in-the-mouth' pastry for use with savoury tarts. Ingredients
120g plain white flour 
Tart Pastry Preparation:Method:Sift the flour into a bowl along with a pinch of salt. Cut the cold butter into small cubes then using your fingers work the butter into the flour. When the mixture resembles coarse breadcrumbs stop rubbing the mixture with your fingers and add some ice-cold water a half tablespoon at a time. Work the pastry with your hands to bring it together. If still too dry add a little more water. Repeat the process until the pastry comes together as a stiff ball. Add the minimum amount of water you can as this prevents the pastry from shrinking when baking blind. Once you are done, cover the pastry with clingfilm and refrigerate for at least half an hour before use (this pastry can be made the day before and stored in the fridge). |
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