"Paul Giverin" > wrote in message
...
> I've just received "The Silver Spoon" as a Xmas gift. Its the
> translation of a famous Italian cook book with over 2000 recipes and I'm
> really pleased with it. Its a weighty book and there are some fantastic
> looking recipes in it.
>
> However, I was looking at baking a walnut and honey tart today from a
> recipe in this book but I'm confused as to the method it uses to make
> shortcrust pastry. I've always understood that you had to "rub in" the
> butter into the flour until the mixture resembles breadcrumbs. The
> recipe for shortcrust pastry in my new book just says mix the flour and
> butter together, along with the sugar and egg yolk.
>
> Surely the butter won't get properly incorporated into the flour using
> this method? I'll probably make my pastry using the rubbing in method I
> know works for me but I'm curious to know if this other, quicker method
> would give as good results?
>

I would rub or cut the butter into the flour.