Shortcrust is the base of every good tart, sweet or savoury, depending on whether you add sugar or not.
It's usually made by hand: foolproof, but a bit slow.
I have a much simpler, faster version: all the ingredients go into the food processor, a few pulses, and
ta-da, the pastry is ready!
Its big advantage is that it needs no resting time at all — unlike traditional shortcrust, it can be used
the moment it's made, with no trip to the fridge.
The secret is the butter: cold, added piece by piece, it gives the pastry its sandy texture, then its flake
in the oven.
Quick Shortcrust Pastry
A food-processor shortcrust in four ingredients, with no resting time.
Prep
10 min
Cook
aucune
Total time
10 min
Course: Dessert
Cuisine: French
Keyword: Quick shortcrust pastry
Calories:
Ingredients
Servings:
8
slices
Instructions
- Put the flour and salt into the food processor. Start pulsing.
- With the processor running, drop in the pieces of butter one at a time.
- Once the butter is well worked in and the mixture is crumbly like sand, pour in the water in a thin stream.
- Pulse until the pastry gathers into a ball.
Nutrition (per slice)
Tips
- The butter must come straight from the fridge and be cut into pieces: warm, it melts into the flour instead of sanding it.
- Pour the water in a stream, not all at once: the pastry should only just come together.
- Stop the moment the ball forms. Over-pulsing develops the gluten and makes the pastry elastic.
- Use it as soon as it is made, with no time in the fridge.