In message >, Vox Humana
> writes
>
>"Paul Giverin" > wrote in message
...
>>
>> 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.
>
>
Thanks. I rubbed in the butter as per my normal method and it was fine.

If I were mix the flour and butter in a food processor, would that give
the same results?

--
Paul Giverin

British Jet Engine Website http://www.britjet.co.uk