I have a tart recipe that has a shortcrust base that I have done several times. On the first attempts, everything was okay with the base - the "dough" was crumbly but could be rolled and kept its shape relatively well.
Now I tried making it and the "dough" turns out very crumbly, more like dry flour than dough. Rolling is impossible, and only after a lot of compaction with my hands was I able to make something workable.
The ingredients are:
- 300 g flour
- 100 g sugar
- 200 g butter, cut into small cubes
- 1 beaten egg
The instructions are:
- Mix flour, sugar and butter
- Add beaten egg and stir until combined
- Flatten the dough, wrap in cling-film and place in refrigerator for 2 hours
The instruction imply to use a food processor, but I have been using my KitchenAid stand mixer with the flat beater. I also tried mixing by hand (with a fork as well as literally by hand), with minimal improvements.
What am I doing wrong now, and why did it work before but not anymore?