I am the laziest of cooks.

If there’s an easier way to do something, I will figure it out; if there’s a shortcut, I will find it.

As long as it’s no compromise on flavours, that is.

And when it comes to tarts and quiches and that sort of thing, Jus-Rol is absolutely not the one.

As this country (or at least, my teeny-tiny local supermarkets) doesn’t seem to have reach the ready-made full-butter pastry stage yet, so I’ve had to come to terms with making my own shortcrust pastry.

The good news is: it’s very easy to do it yourself, takes just a few minutes, requires no weird/unusual/I’ll-have-to-run-to-the-shop-for-this ingredients and results in the most delicious, buttery and crumbly shortcrust pastry I’ve ever had.

Simply fan-tart-stic!

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What to make with your homemade shortcrust pastry

Provencal Tomato Tart (V)

Spring Vegetable Tart (V)