One of the Foundation Pastries
It is not an overstatement to say that all savory tart pastries can be traced back to the Escoffier Fine Short Paste. Reviewing the savory pastry shells I have created and/or adapted to others harkens back to this pastry. This pastry differs from Escoffier’s Ordinary Short Paste by including an egg. This gives it a crispier final product.
Notes on Technique
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. It is not an overstatement to say that all savory tart pastries can be traced back to the Escoffier Fine Short Paste.
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
Escoffier Fine Paste
Ingredients
- 1 pound flour
- ⅓ ounce salt
- 1 large egg
- ½ cup water cold
- 10 oz butter
Instructions
- Sift the flour on a mixing board and hollow it in the center.
- Add all the ingredients to the hollow. First, mix the butter, the egg, the water, and the sugar and salt.
- When the paste is mixed, roll it into a mass; put it on the board; then knead by pressing 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, press out twice, roll into a ball. Wrap and chill for at least an hour.
