Step by step recipe:

1. 5 min.
   In the food processor bowl, pour 2 eggs, ½ teaspoon fine (or table) salt and 20 g caster sugar (if needed, see below) .
2. 5 min.
   Add 350 g butter, cut in small pieces.
3. 3 min.
   Then 500 g flour.
4. 
   Switch on the food processor to knead.
5. 3 min.
   Stop food processor as soon as dough is just mixed, 3 minutes maximum, and if necessary finish mixing with your hands.
   
   Shortcrust pastry should be worked as little as possible, and it doesn't matter if there are still a few pieces of butter in the dough.
6. 5 min.
   Cut dough into pieces of about 300g.
7. 5 min.
   Make balls, then thick circles, and wrap them in plastic film.
   
   Contrary to a very common idea, you should not keep the pastry in a ball, because it becomes hard, and then it's difficult to roll out.
8. 5 min.
   Write on weight and date and store in the fridge until use, at least overnight if possible.
   
   You can also freeze this dough easily.

Remarks:

If you freeze it, let it thaw slowly overnight in the fridge.

If you make this dough for a savoury tart, omit the sugar.

Recipes which use it: 7

, of which:

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Source:

After Gaston Lenôtre.

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Grade this recipe 5 4 3 2 1 Noter

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