Shortcrust pastry is one of the most useful basics to know in the kitchen. Once you have a reliable dough, you can use it for fruit tarts, quiches, and many simple homemade bakes.
Place the flour and salt in a bowl. Rub in the cold butter with your fingertips until the mixture looks like coarse crumbs.
Pour in the cold water little by little. If you want a slightly richer dough, add the egg yolk too. Mix just until the dough comes together.
Shape the dough into a flat disc, wrap it, and chill it for about 30 minutes. This helps the pastry stay easier to roll and gives a better texture after baking.
Roll the chilled dough on a lightly floured surface, then line your tart pan. Prick the base with a fork before baking.
Do not overwork the dough. The less you handle it, the more tender and crisp the final pastry will be.
This easy shortcrust pastry recipe is simple, practical, and worth keeping on hand. With only a few ingredients and exact quantities, you get a reliable tart base that works for both sweet and savory recipes.