Pastry for Tartlets and Barquettes

Ingredients

• 500 grams flour
• a pinch salt
• 250 grams butter, melted and cooled
• 1 whole egg
• 2 whole egg yolks
• a few drops water

Instructions

1. Combine the flour with a pinch of salt. Add the cooled melted butter, the whole egg, the two egg yolks, and a few drops of water. Work the dough as little as possible—overworking develops gluten and toughens the paste. Form it into a ball and let it rest in a cool place for 2 hours.
2. Line tartlet or barquette molds with this dough and bake blind (à blanc) in the usual manner.