Description
Create a buttery, golden shortcrust pastry base for sweet and savory tarts with this easy French recipe. Perfect for fruit tarts, quiches, and vegetable tartlets, this dough is flaky and robust yet tender. Requires minimal effort with precise chilling for best results.
Ingredients
2 cups all-purpose flour
1/2 cup cold butter, cubed
1/4 cup very cold water (variable)
1 pinch salt
1 pinch pepper
Instructions
In a large mixing bowl, whisk together flour, salt, and pepper until uniform.
Add cold butter cubes to the dry mixture. Using fingertips, rub the butter into the flour until achieving a breadcrumb-like texture with pea-sized butter clumps.
Create a well in the center, gradually pour cold water while mixing with a fork until just combined.
Fold the dough gently until cohesive, wrap in plastic, and chill at least 30 minutes.
Roll out dough between parchment paper, fit into a tart mold, and bake according to your tart recipe.
Notes
Let the dough rest to ensure even baking.
Avoid overworking to maintain tenderness.
Substitute pepper with a pinch of sugar for sweet tarts.
Storage: Keep refrigerated in an airtight container for up to 3 days.
- Prep Time: 15
- Category: Recettes faciles du soir
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 100g
- Calories: 305
- Sugar: 0g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 24g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg