PASTRY DOUGH

 

This pastry dough can be made for quiches, tarts or pies.

 

FOR 2 TARTS:

 

5 ¼ oz unsalted butter soft (150 g)

8 ¾ oz all-purpose flour (250 g)

4 egg yolks

3 1/3 tbsp of  lukewarm water

1 pinch of salt

 

Cut the butter into pieces into a mixing bowl, add the salt and process until butter is soft.

Add the egg yolks and mix until well combined.

Add the lukewarm water little by little until completely absorbed.

Add half of the flour and mix well. Add the rest of the flour and process slowly. Don’t over work the dough. It needs to stay soft.

Divide dough in half; turn each half out onto a sheet of plastic wrap. Flatten each into a circle, wrap.  Refrigerate for at least one hour but no more than one day.