Ottolenghi: The Cookbook
Tags: pastry basics shortcrust pastry sweet pastry tartelettes
Recipe Reviews
friederike from Berlin,
What should I say? It worked really well, as usual for Ottolenghi.
I found that one tablespoon of water was plenty already, and may not even have been necessary.
Zosia from Toronto, ON
Crisp, buttery and melt-in your mouth……everything a good cookie-type pastry should be.
I used a food processor so the dough came together in just minutes and, as with some other baked items from this book, I used unbleached pastry flour. The dough was very easy to work with, even in a rather warm kitchen.
I used it to make these tartlets with fresh berries and thought that the lemon zest in the crust was a perfect complement to the fruity tart filling.
Login or register to add your own review of this recipe.