Wähe Dough
This is a great multi-purpose dough that can be used to line large or small tart pans. This yields plenty for a 26 cm (10 inch) or 28 cm (11 inch) round springform or tart pan with a bit leftover, or just enough for a 30 cm (12 inch) pan.
200 g flour
1 tsp salt
80 g butter, cold
125 ml water, cold
In a large bowl, whisk together the flour and salt.
Add the cold butter in pieces and rub into the flour mixture with your fingers until you have small flakes.
Make a well in the middle of the flour and add the water. Mix this gently until a dough forms. Do not overwork the dough or it will become tough.
Press the dough into a disc, wrap, and let cool in the fridge for at least an hour.
Great for all manner of sweet and savoury tarts.
For sweet tarts you can add a tablespoon of sugar.
