Enough for 1 large tart or 6 small ones
- 500 ml (2c) cake flour
- 250 ml (1c) soft butter
- 125 ml (½ c) sour cream
- 5 ml (1 t) salt
1 Mix all the ingredients and knead lightly until a soft dough forms. You can process it in a food processor until the dough forms.
2 Divide the dough into two parts and squeeze the dough slightly flat (it helps when you want to roll it out later). Leave in the fridge for at least 30 minutes.
Remember, it is important that the dough stays cool for a while so that the butter does not melt and the dough becomes hard to work with. Put in the fridge before starting to bake.
