Easiest cake batter for tarts

Ingredients for 1 servings:

• 150 g flour (white or better spelt flour)
• ¼ tsp salt
• 50 g butter, cold
• ¾ dl water

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

for a round tray, approx. 28 to 30 cm

Mix the flour and salt in a bowl. Cut the butter straight from the fridge into small pieces, add it, and rub it into the flour and salt mixture between cold palms until it forms a crumbly mass; it should resemble grated Parmesan cheese. Add the water and quickly mix/press everything together by hand until you have a smooth dough, kneading as little as possible or not at all. Finally, shape the dough into a ball, wrap it in cling film, and let it rest in the fridge for 30 minutes. Remove the film from the rested dough and roll it out on a clean work surface into a circle with a diameter of approximately 28 cm. The best trick for getting the dough into the baking tray: fold the rolled-out dough three times (from circle to semicircle, from semicircle to quarter circle) and unfold it again in the tray. Now prick the dough base with a fork. For 4 servings, each serving has 220 kcal. The baking time varies depending on the recipe (e.g. leek and bacon tart: 30 minutes at 220 degrees in the bottom third of a preheated oven). Tips and further information: – the dough will keep in the fridge for about 2 days. – the dough can also be made in advance: after the resting time, simply freeze the dough, preferably airtight, e.g. in a freezer bag, and thaw it in the fridge when needed. For a quantity of 4 people, this takes about 6 hours. Shelf life: 3 months. I also tried it in the food processor. Conclusion: it’s quicker and easier by hand.