3 cups of flour
1/2 spoonful of active dry yeast
3/4 cup of cold unsalted butter or margarine, cut into small pieces
7 spoonfuls of cold water
3 cups of flour
1/2 spoonful of active dry yeast
3/4 cup of cold unsalted butter or margarine, cut into small pieces
7 spoonfuls of cold water
Combine the flour, yeast, and cold butter or margarine in small pieces, using your fingertips to form a crumbly mixture
Add the water gradually
Mix well and knead until smooth
Wrap the dough in plastic wrap that adheres and let it rest while preparing the filling
Divide the dough into 2 parts, with one part being twice as large as the other
Use the larger portion to line a 29cm (11.4in) diameter tart mold
Fill the tart, then open the remaining dough and cut it into strips
Cover the tart by interlacing the strips to create a visually appealing effect
Press the edges with your fingers and complete the finish using the help of a fork
