PASTRY WITH· WHOLEMEAL AND WHITE FLOUR

• INGREDIENTS.

2 oz/50 g butter straight from the refrigerator

2 oz/50 g hard vegetable shortening or margarine straight from the refrigerator

4 oz/125 g plain wholemeal ffour

4 oz/125 g plain white ffour, plus extra for dusting

Salt

21f2 tablespoons cold water

Rolling�pin (or clean milk or beer bottle)

Board or surface for rolling out

81/2 inchl22 cm tart tin

•

METHOD .

Chop the fats into pieces about 1f2 inchlI em square. Blend the flours and a moderate pinch of salt.

2 Add the fat to the flour and rub it in with yourfingertips until the mixture is like fine breadcrumbs. Makea well in the middle and add 2 tablespoons water. Form into a ball, adding more water gradually until all the flour is taken up. Do not add more than is necessary, since if the dough is too wet it will not only be sticky but the cooked pastry will be tough. As soon as it coheres (do not work it: the less it is handled the better), wrap it in foodwrap and chill for 20-30 minutes in the refrigerator.

3 Generously dust the rolling-pin and board or surface with white flour and set the tart tin near. Roll out the pastry firmly and quickly to a thickness of less than 1f4 inch/5 mm. If it sticks to the board, gather it up, sprinkle more flour over the pin and board, and re-roll. Line the tin as described opposite.