Ingredients
150 grams All-purpose flour or cake flour
50 grams Butter
2 tbsp Granulated sugar
1 pinch Salt
1 large Egg
Method
Sources
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RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Large air fryer — crispy results with minimal oil, rapid cooking
Pressure cook then air fry crisp lid — tender and crispy in one pot
Baking steel for superior heat transfer — pizza, artisan bread
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Large air fryer — crispy results with minimal oil, rapid cooking
Pressure cook then air fry crisp lid — tender and crispy in one pot
Baking steel for superior heat transfer — pizza, artisan bread
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Sift the flour into a bowl. Add the cold butter, sugar, and salt. Using a fork, mix together the ingredients while cutting up the butter. When there are no longer any large clumps of butter, add the egg and use the fork to break it up and mix it with the other ingredients. Once the mixture becomes crumbly like in the picture, it's ready. Put some plastic wrap over the crust dough. Squeeze the mixture into a ball through the wrap and then wrap the dough completely in the wrap. (At this time, it will still be a little floury.) Chill in the refrigerator for two hours. After chilling, sandwich the dough between two pieces of plastic wrap and use a rolling pin to roll it out. (It's a bit easier if you flatten it out a bit with your hands before using the rolling pin.) Cut off parts that extend outside of the pan, slice thinly, and stick them to parts that are too thin. Make the sides of the tart crust extend a bit above the pan. Poke the bottom with a fork. Bake in an oven preheated to 180C for about 30 minutes. It should be done once it's fox-brown in color. I made a strawberry cheesecake tart