BASIC SHORTCRUST PASTRY - Cuisine Magazine - From New Zealand to the World
Blitz the flour, salt and butter in a food processor to a coarse crumb (or put into a bowl and use two knives to do the same thing). Beat the egg yolk with the water and drizzle over the flour.
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Cooking tools:
- Food processor
- Chef's knife
- Mixing bowl
- Fork
- Plastic wrap
- Rolling pin
- Tart pan
- Parchment paper
- Oven
- Ceramic baking beans
- Airtight container
- Measuring cup
- Cutting board
- Refrigerator
- Freezer
Ingredients
- 240g plain flour
- pinch salt
- 160g unsalted butter, chilled, cut into cubes
- 1 egg yolk
- ¼ cup chilled water
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