"Paul Giverin" > wrote in message
...
> 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?

That's how I would do it. I use my FP for short dough like pie pastry. It
does a great job when the butter is very cold.