Mustard shortcrust pastry.William MeppemeasyTime:<30 minsMakes:about 300 grams of dough,enough for one deep 23-centimetre fluted tart tin
A quick-to-make and easy-to-roll shortcrust. The pastry chef trick to avoid the dough cracking when you roll it is to mix it with enough water so it forms a very soft paste,too soft to roll. Then pat it between sheets of non-stick paper,chill until firm,then let it slightly soften at room temperature. This allows the flour time to fully absorb the liquid,and a little gluten to develop,so it should roll out effortlessly on a floured surface.