A neutral shortcrust for savoury tarts, quiche, and covered pies. The benchmark ratio is 100% flour, 50% butter, 24% water, and 2% salt. Work cold and stop as soon as the dough binds. Yield: one 24 cm tart shell. Refrigerate 2 days or freeze 1 month.
Yield: 1 portions · Prep 30 min · Bake 35 min
Ingredients
250 g plain flour
125 g unsalted butter
60 ml water
5 g fine sea salt
Method
Prepare cold fat Dice butter and chill until firm. Keep water at 1-4°C; cold water slows gluten development and keeps the butter discrete.
Rub in Rub or paddle butter into flour and salt until most pieces are pea-sized with a little sandy flour remaining.
Hydrate Add water gradually. Stop when the dough just clumps; the exact water varies with flour absorption.
Fraisage Use one or two fraisage passes on the bench to smear butter lightly through the dough without making it elastic.
Rest and roll Rest at least 1 hour at 2-4°C, then roll to 3 mm. Line rings without stretching and chill before baking.
Bake Blind bake at 175°C until the base is set and lightly coloured, or fill and bake until the centre reaches the required set.
