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1
Sift together the flour, cornstarch (sugar if using) and salt.
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2
Rub in the butter until it resembles fine crumbs (can be done in a processor; use high speed).
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3
Dissolve the cream of tartar in the water, and add to the crumbly mixture. Again you'll need high speed to bring the mixture together into a dough.
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4
Turn out into a bowl if you used a processor.
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5
The pastry should be very easy to handle. If at all necessary, add a few drops more water, but be careful. When the consistency is right, it does not stick to your hands and feels silky soft but firm.
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6
Cover with clingfilm, and refrigerate until 15 minutes before you need it, or otherwise about 20 - 30 minutes.
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7
Mariette's instructions were to roll out between clingfilm, but that should not be necessary. I simply sprinkle flour on my granite counter and roll out 1/2 the pastry to start with -- easier to control.
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8
As you cut it to whatever shape you want, gather the bits together, press into a roll, and roll out again.
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9
Use dough to line loose-bottomed small pastry tins, or a 9 - 11 inch (26 - 28 cm) diameter loose-bottomed springform cake tin.
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10
Simply add your prepared filling, and bake at 350 deg. F (180 deg C) or as recipe indicates. It's best baked set on an oven tin with a dark finish, which ensures a well-baked bottom crust.
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11
Any leftover dough can be frozen.
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12
* For an exotic touch, add 2 teaspoons of the small black cardamom seeds to the dry mixture, at the start,.
