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.
What to make with your homemade shortcrust pastry
Provencal Tomato Tart (V)