Sift the flour and salt together. Rub in the butter with your fingertips until it resembles coarse breadcrumbs then mix to a stiff dough with a little water.
Wrap in greaseproof paper and chill for 10 minutes before using.
Store for 3-4 days in a fridge or 1-2 months in a freezer. When freezing, roll out the pastry into thin sheets, freeze on a tray until solid, and then transfer to a large zip lock bag for storage (placing baking paper between the sheets). This method ensures quick and easy defrosting for added convenience. Alternatively, freeze the pastry in a block, allowing extra time for thawing before rolling out as needed.
I love this recipe it is what I use for every tart I make. If you want to make a large tart with a pastry topping of any sort I add an extra half recipe. It's so good and quick
Ali
Best recipe ever! Never fails :)
Eugenia
A little water? How little is a little? A half a cup? A quarter? A table-spoon? A tea-spoon?
EDMONDS: Good question! Try a Tablespoon to start with, if the dough hasn't quite come together, you can add a little more.
Janice
This works every time and is delicious
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I love this recipe it is what I use for every tart I make. If you want to make a large tart with a pastry topping of any sort I add an extra half recipe. It's so good and quick
Best recipe ever! Never fails :)
A little water? How little is a little? A half a cup? A quarter? A table-spoon? A tea-spoon?
EDMONDS: Good question! Try a Tablespoon to start with, if the dough hasn't quite come together, you can add a little more.
This works every time and is delicious