Description
A crumbly, buttery dough for tarts and quiches, requiring just flour, butter, and ice-cold water for a crispy, flaky result. Perfect for sweet or savory dishes.
Ingredients
Scale
250g all-purpose flour (T45/T55)
125g cold butter, cubed
50ml ice-cold water
1 pinch salt
optional: pinch of black pepper
Instructions
Combine flour and salt in a bowl
Add cold butter cubes
Rub butter into flour until sandy with small pieces
Create a well in the mixture
Gradually add ice-cold water
Knead gently into a dough
Wrap dough in plastic and refrigerate 30 minutes
Roll out and shape into a 24-26 cm tart dough
Notes
Use cold ingredients for flakiness
Do not overknead the dough
Chill for best structure
Optional pepper for savory use
Store tightly wrapped at 4°C up to 3 days
- Prep Time: 15
- Category: Recettes faciles du soir
- Method: Chilling/Refrigeration
- Cuisine: French
Nutrition
- Serving Size: 1 slice (of 8)
- Calories: 230
- Sugar: 1g
- Sodium: 40mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 23g
- Fiber: 0.1g
- Protein: 3g
- Cholesterol: 35mg