I discovered the various tart and quiche pastries in Sophie Dudemaine’s books. Her recipes are always simple and easy to make. I’d recommend them if you’re starting out in the kitchen. Here’s her recipe for crisp shortcrust pastry. Five minutes is all it takes. If you look at the ingredients of the shop-bought ones, I think you’ll be won over fairly easily.
Use a little less butter and add a little water. Those who know me won’t be surprised ^^. Don’t knead the dough too long, so it stays crisp. A few gentle pulses are enough if you have a mixer. I’m repeating what Sophie says, and it’s true 😀
In a bowl or in the bowl of your stand mixer, combine the flour, the butter and the petits-suisses (small fresh cheeses).
Add a tbsp of sugar if you’re using it for a dessert, or a pinch of salt if for something savoury. I don’t add any, as I use slightly salted butter.
Form a ball and chill it for a few hours.
Take it out at least 15 minutes before rolling it out.
Flour your work surface and roll it out with a rolling pin.
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