Wednesday, February 20, 2013


You can use this recipe for any kind of sweet tart but you can also use it for a vegetable tart. Just substitute the sugar by any herb that you like.

  • 100 gr of butter
  • 175 gr all purpose flour
  • 1 teaspoon of sugar (organic cane sugar if possible)
  • 1/2 teaspoon of salt
  • 60 ml of buttermilk (or 2 tablespoon of heavy cream)

  • Cut the butter into small pieces and leave it to cool in the fridge.
  • Sift together in a mixing ball: flour + sugar + salt. (if you don't have a mixing ball you can just use your little hands. Just be sure to have all your ingredients at room temperature)
  • Add butter and keep mixing for a minute or two.
  • By hand pinch flat any large pieces of butter that remain.
  • Add buttermilk and keep mixing until the dough comes together, about 30 seconds.
  • The dough should be tacky but not sticky.
  • Wrap the dough in plastic and chill for a least one hour before rolling out.
  • ET VOiLĂ€!
I like to double the recipe and froze the dough so i can have some whenever I need.

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