Basic dough: One dough for all

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Put 300 g flour, sugar, 1 pinch of salt, 200 g butter in pieces and 2-3 tablespoons of very cold water in a bowl. First mix crumbly with the dough hooks of the mixer, then briefly knead with your hands to a dough that is just about level.

2. 2

   Shape into a flat ball, wrap in cling film and chill for about 1 hour. This allows the gluten to develop better in the flour, the dough becomes crumbly and not hard.

3. 3

   Grease the desired tart mould(s). Roll out the dough on a floured work surface approx. 4 mm thin and 2-6 cm larger than the diameter of the mould(s) (the higher the rim, the larger the dough sheet).

4. 4

   Place the dough sheet in the mould. Press down all around the edge. Cut off any excess dough. Prick the base more often with a fork - this way the dough bakes more evenly and does not curl.

5. 5

   Briefly knead the remaining dough again, roll out and cut out or cut out for tart toppings. Fill dough base according to recipe. Cover with toppings. Place in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see

6. 6

   manufacturer) bake.