Another base recipe for which I keep forgetting the proportions, so here’s my standard shortcrust base for the record:
200 g white wheat flour,
100 g butter (soft but not runny).
Whisk together vigorously with an electric mixer, adding one egg and a teaspoon of cold water over time.
This makes a sticky dough.
Many suggest to clingfilm it, then chill and roll when cold.
I prefer to get it done there and then. I roll it immediately between two sheets of baking parchment or greaseproof paper, then cut to size. Now I let it rest in a cool place until I need it, for example when making Apple Tarte Tatin for dessert.
I suppose you might be tempted to sweeten the dough for a sweet cake, such as a thin apple cake glazed with Calvados and apricot jam. I don’t have a very sweet tooth and usually find that the sweet topping is sweet enough so I don’t need to add sugar to the base but it’s up to you!
