SHORT-CRUST PASTRY BASE

(FOR PIES AND QUICHES)

STEPS

1. 1Pour the flour, sugar, and salt into a bowl. Cube the very cold butter and cut it into the dough until you get a crumbed texture. This step can be done with a food processor equipped with a knife blade attachment.
2. 2Pour in the starter and start pulling the dough together, without kneading. Add the starter just a little at a time until all of the dough can be picked up as a single mass. Cover with plastic wrap and refrigerate for several hours, ideally overnight.
3. 3The next day, take the dough out of the refrigerator and let it stand for a few minutes at room temperature so that it can soften a little and be easier to work with.

   This dough is ideal as the base for a rustic fruit tart; simply spread it out, garnish the center with fruit (for example, fruit compote and peaches), fold the edges toward the center, glaze, and sprinkle with sugar before putting it into the oven for 20 minutes at 400°F (200°C). A culinary delight!