Description
A homemade French shortcrust pastry base for tarts, guaranteed to be flaky and golden. Perfect for both sweet and savory fillings.
Ingredients
250 g all-purpose flour (T45/T55)
125 g cold unsalted butter, cubed
50 ml ice water
Pinch of salt
Optional: pinch of black pepper
Instructions
Dice the cold butter into small cubes and return to the fridge.
In a large bowl, whisk flour, salt, and optional pepper.
Add cubed butter to the flour mixture. Use fingertips to rub butter into flour until it resembles coarse breadcrumbs.
Create a well in the center, add ice water gradually. Mix until the dough comes together.
Knead briefly into a ball, cover, and refrigerate for 30 minutes before rolling out.
Notes
Use T45 flour for a softer dough or T55 for crispness
Add ice to water for colder temperature
Resting time ensures flaky layers
Use a tart shell cutter if preparing for a specific size
- Prep Time: 15
- Category: Recettes faciles du soir
- Method: Cold working
- Cuisine: French
Nutrition
- Serving Size: 1 tart shell
- Calories: 820
- Sugar: 0g
- Sodium: 450mg
- Fat: 56g
- Saturated Fat: 36g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 120mg