Shortcrust Pastry Dough
savoury tart dough
This is a good basic recipe for savoury tarts.
Adapted from: Le Bec-Fin Recipes, by Georges Perrier
Ingredients
- 3/4 cup All-purpose flour
- 3/4 cup cake flour
- 1/4 tsp Salt
- 2 sticks unsalted butter
- 1/2 cup ice cold water
Instructions
- Put the flour, salt, and cold cubed butter into the bowl of a food processor and put in the fridge/freezer to get everything cold
- Pulse in a food processor until the butter forms small pieces like small peas
- Add the water and pulse until it forms a ball. You may need to add more (a tablespoon at a time). The dough needs to hold it's shape but not be too wet.
- Divide in half and form each half into into a ball, flatten slightly and wrap in cling film (Saran wrap)
- Let it rest in the fridge at least 1 hour before you roll it.
- When ready to use, remove from the fridge and roll on top of a piece of floured parchment paper (you may want to put another piece on top, so that it doesn't stick to the rolling pin). If the dough gets sticky, put it back in the fridge for a few minutes.
- Use the parchment paper to pick up the dough and place into whatever pan you are using. This is much, much easier than trying to pick up the dough and move it
Notes
- This makes enough dough for 2 pies/tarts. You can half the recipe if needed
- Wrap the unused dough tightly and store it in a fridge for up to 5 days or in the freezer for a few months.
- To make cake flour, for every cup of all purpose flour, replace 2 tablespoons with cornstarch (cornflour)