This recipe calls for a pound of flour and adds some flour. Just barely enough for three 9.5 inch (25 cm) tarts. Somewhat impractical for the home baker, but is listed for completeness. Instructions are given for kneading by hand. That is something one should try at least once to get a real feel for the dough.
Escoffier gives the following directions for kneading a paste — the only way possible in his time.
“When the paste is mixed, roll it into a mass; put it on the board; then press it away from you, little by little, between the board and the palm of the hand. For the paste to be perfectly smooth, it ought to be treated twice this way.”Auguste Escoffier, Guide Culinaire, 1903
- 1 pound flour
- ⅙ ounce salt
- ⅔ cup water cold
- 8 oz butter
- Sift the flour on a mixing board and hollow it in the center.
- Add all ingredients to the hollow. Mix the flour gradually into the butter and water.
- Knead the paste by puttiing it on the board; then press it away from you, little by little, between the board and the palm of the hand roll into a ball. Wrap it up and chill for at least an hour.
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 410Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 61mgSodium: 418mgCarbohydrates: 43gFiber: 2gSugar: 0gProtein: 6g
Calculated Nutrition is estimated.