Delicate Shortcrust Pastry

Ingredients

• 3 cups flour (750 ml)
• 1 cup cornstarch (250 ml cornflour)
• 1 teaspoon salt
• 13 ounces unsalted butter, cold, cut up (360 g)
• 1/2 teaspoon cream of tartar (3 ml)
• 1/3 cup cold water (100 ml)

Directions

1. 1

   Sift together the flour, cornstarch (sugar if using) and salt.

2. 2

   Rub in the butter until it resembles fine crumbs (can be done in a processor; use high speed).

3. 3

   Dissolve the cream of tartar in the water, and add to the crumbly mixture. Again you'll need high speed to bring the mixture together into a dough.

4. 4

   Turn out into a bowl if you used a processor.

5. 5

   The pastry should be very easy to handle. If at all necessary, add a few drops more water, but be careful. When the consistency is right, it does not stick to your hands and feels silky soft but firm.

6. 6

   Cover with clingfilm, and refrigerate until 15 minutes before you need it, or otherwise about 20 - 30 minutes.

7. 7

   Mariette's instructions were to roll out between clingfilm, but that should not be necessary. I simply sprinkle flour on my granite counter and roll out 1/2 the pastry to start with -- easier to control.

8. 8

   As you cut it to whatever shape you want, gather the bits together, press into a roll, and roll out again.

9. 9

   Use dough to line loose-bottomed small pastry tins, or a 9 - 11 inch (26 - 28 cm) diameter loose-bottomed springform cake tin.

10. 10

    Simply add your prepared filling, and bake at 350 deg. F (180 deg C) or as recipe indicates. It's best baked set on an oven tin with a dark finish, which ensures a well-baked bottom crust.

11. 11

    Any leftover dough can be frozen.

12. 12

    * For an exotic touch, add 2 teaspoons of the small black cardamom seeds to the dry mixture, at the start,.