Short pastry

Ingredients:

• 250 g flour
• 5 g salt
• 125 g butter
• 1 egg or 60 g water

Opcional:

• A little butter to paint the mould

Preparation:

1. Put the flour and salt in the mixing jar. Blend on speed 1, 15 seconds.
2. Add the very cold butter, cut into pieces, and blend on speed 6, 10 seconds.
3. Add the egg or water and blend on speed 7, 10 seconds.
4. Carefully remove the dough and wrap it in cling film.
5. Leave to rest in the fridge to firm up again for at least 15 minutes before using.

Tips…

1. Roll out the dough between two sheets of baking paper.
2. Place it in a cake tin with the two baking papers (one on the base and one on top).
3. Fill the inside of the tin with dried pulses/legumes (their weight will prevent the dough from swelling). Pre-bake the dough in the oven at 180ºC. 15 minutes. The pre-cooking will make the dough crispier when you add the filling.
4. Add the filling of your choice to the tart and, if necessary, finish baking.