My pastry chef says that this recipe makes a very maleable, easy-to-handle dough. It is basically a cheating approach to a more traditional French pâté sucrée.
|preparation time:||10 mins|
- 175g plain flour
- pinch salt
- 50g icing sugar
- 100g chilled butter, cut into pieces
- 1 egg yolk
- 1-1½ tsp cold water
Sift the flour, salt and icing sugar into a food processor/mixing bowl. Add the chilled butter and blitz/work together to the fine breadcrumb stage. Stir in the egg yolk and sufficient water for the mixture to start coming together into a ball.
Turn it out onto a floured surface and kneed it briefly until smooth. Rest the dough for about 30 mins in the fridge before using it as needed.