I've just received "The Silver Spoon" as a Xmas gift. Its the
translation of a famous Italian cook book with over 2000 recipes and I'm
really pleased with it. Its a weighty book and there are some fantastic
looking recipes in it.

However, I was looking at baking a walnut and honey tart today from a
recipe in this book but I'm confused as to the method it uses to make
shortcrust pastry. I've always understood that you had to "rub in" the
butter into the flour until the mixture resembles breadcrumbs. The
recipe for shortcrust pastry in my new book just says mix the flour and
butter together, along with the sugar and egg yolk.

Surely the butter won't get properly incorporated into the flour using
this method? I'll probably make my pastry using the rubbing in method I
know works for me but I'm curious to know if this other, quicker method
would give as good results?

Cheers,

--
Paul Giverin

British Jet Engine Website http://www.britjet.co.uk