Shortcrust Pastry

A good shortcrust pastry is one of the most useful things to have in your repertoire — and this one is particularly forgiving, which makes it a wonderful place to start if pastry has ever intimidated you. Made in the food processor in minutes, it is a very handy alternative to the traditional hand method, and the results are consistently buttery and crisp. It is wonderfully versatile too: the lemon zest in this recipe makes it equally at home beneath a savory quiche, a classic tarte à l'oignon or a zucchini tart as it is under a sweet lemon tart, a fruit galette or a deep-dish pie. Make a double batch when you have the time — the dough freezes beautifully, well-wrapped, for up to two months. Simply move it from the freezer to the refrigerator the night before you need it and it will be ready to roll the next morning. Once you have this in your repertoire you will find yourself reaching for it constantly.