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Shortcrust pastry

Shortcrust pastry Cook Expert

Preparation : 5 min Resting : 30 min
Cooking : - Equipment :
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Serves 1 tart :
125 g unsalted butter, diced
250 g plain flour
80 ml cold water
pinch salt
1Put all the ingredients in the metal bowl and run the PASTRY/CAKE programme.
2Wrap the ball of dough in clingfilm. Refrigerate for at least 30 minutes before rolling out on a floured work surface.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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Nanook

Chill everything before working with this pastry,it's extremely soft and difficult to manage in a warm climate. E.g. Roll it on a frozen oven tray etc if needed. Handle as little and as fast as you can.However, it does taste good. I used it to make bases for little lemon curd tarts and they tasted delicious! A bit too delicious.... ;) yum.