Use for savoury tarts and pies, sweet tarts and tartlets where the filling is exceptionally sweet and a less-sweet pastry is required.

Ingredients

• 1¼ cups flour
• ½ tsp salt
• 125 grams chilled butter, diced
• 4-5 tblsp cold water

Method

1. Sift the flour and salt into a bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine crumbs.
2. Using a knife, stir in sufficient water until the pastry begins to form large clumps. When a small portion is gathered in the hand and pressed it should stay together.
3. Turn out onto a lightly floured bench and knead lightly to bring together. Do not over-knead as the pastry will become tough.
4. Wrap in greaseproof paper or plastic wrap and rest in the fridge for 30 minutes.
5. Food processor method
6. Put the flour, salt and butter into a food processor fitted with the metal blade and process until the mixture resembles fine crumbs.
7. Pulse in sufficient water, until the mixture forms small moist balls of dough. Press a small amount of the dough balls together and if they form a mass sufficient water has been added.
8. Turn out onto a lightly floured bench and bring together. There is no need to knead pastry made in the food processor as this will have been done sufficiently by the processor. Wrap and rest in the fridge for 30 minutes.

Cooks Tips

- Do not process pastry until it forms a ball in a food processor. It will be tough from over-processing and having too much water added. - Pastry can be frozen. For best results defrost in the refrigerator.