Shortcrust pastry
- Preparation 10 min
- Refrigeration 1 h
- Servings 2 crusts
- Freezing Absolutely
This shortcrust pastry is very easy to do and impossible to screw up! Perfect for a tarte tatin like the one in my cookbook!
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Ingredients
- 1 3/4 cup all purpose flour
- 1/2 teaspoon salt
- 2/3 cup ultra culd butter, diced
- 1/4 cup ultra cold water
Preparation
- In the bowl of a stand mixer at low speed, add the flour and salt then combine. Add the butter and mix for 1 minute to obtain a grainy texture.
- Incorporate the water and keep on mixing for another minute. Form a ball using your hands then lightly flour. Wrap in plastic then place in fridge for 1 hour. Split in half then roll down!
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