Ingredients
- 250 g of plain white flour
- 125 g of margarine or butter
- 5 ml of salt
- Water for mixing
Instructions
- Put the flour in a large heavy bowl, add the salt and cut the fat into small pieces before adding to the flour.
- Working lightly, rub the fat into the flour until you have a mixture similar to fine breadcrumbs.
- Gradually add the water, a little at a time, until you have a firm, homogenous dough.
Notes
The amount given will do for a tart dish up to a diameter of 23 cm or to cover a slightly smaller pie dish.
A little story
One of Papounet’s recipes. I would never buy shortcrust pastry, it’s so easy to make and so much nicer.