1. Soften 20g of butter at room temperature, mix with 110g of low gluten flour, 15g of high gluten flour, 2.5g of granulated sugar, 1g of salt and 60g of water, and knead into a smooth dough. Put the dough into a plastic bag and put it into the refrigerator to relax for 20 minutes

2. Put 90g of butter into a plastic bag, roll it into a sheet and put it into the refrigerator to chill for 20 minutes.

3. Remove the dough from the fridge and roll out into a rectangular sheet.

4. Remove the 90g of butter from the refrigerator and wrap it in the dough as shown in the picture. 5. Then turn the dough sheet over and fold it in like a quilt. Chill in the refrigerator for 15 minutes, then roll out the dough again and repeat the quilting process. ***Repeat three times. 6. After the last refrigeration, remove from the refrigerator and roll out the dough into a rectangular sheet about 0.3cm thick and roll it into a cylinder along one side.

7. Cut the rolled cylinder into 1cm desserts and press down on both sides.

8. Roll out the dough into a sheet with a small nest.

9. Press the rolled out sheet into the tart mold and leave for 15 minutes.

10. Pour in the tart water to fill it up to seven-eighths full

11. Put in the oven, 220 degrees, upper and lower heat, 20 minutes. Warm tart is ready. I added yellow peaches oh! TipsThis is a tart crust making recipe, not a tart liquid making method. The method is not difficult, but a little time-consuming. The amount of ingredients can probably do ten tart crust, a butter is used for the dough, one is wrapped into the use, to be weighed separately.