Main Ingredients: 220g of low gluten flour, 40g of butter, 180g of butter (wrapped in the crust), 30g of high gluten flour.

Accessories: 5g granulated sugar, 1g salt, 125g water.

Steps:

1. Mix and add the low-gluten flour, high-gluten flour, granulated sugar, salt, and 40g butter.

2, add water and stir (water not all down, stirring at the same time, depending on the situation under the water).

3, knead the flour into a smooth dough, put into the refrigerator to wake up 20 minutes.

4, 180 grams of butter, put into a plastic bag and flatten it, put it into the freezer to freeze hard and then take it out, after the dough wakes up, roll it out to a rectangle, bigger than the butter, and wrap the butter inside the dough.

5. Wrap the butter in the dough as shown in the picture, pinch the mouth tightly to evacuate the air inside, and roll it out along the four corners.

6: Roll out the dough and fold it in half like in the center.

7: This completes the first four folds, and when you're done, wrap the crust in plastic wrap and refrigerate for 20 minutes.

8, refrigerated crust out, repeat the previous steps, total *** for three times four folds, each time wrapped in plastic wrap into the refrigerator for 20 minutes, after the refrigerated crust once again rolled into a rectangle, rolled up (I forgot to take a picture of it), and put it into the refrigerator again for 10 minutes.

9: Cut the dough into 20 pieces as shown in the picture.

10: Flour one side of the dough and place it on a mold with the floured side up, pushing it outward with your thumb.

11, good tart crust, rest for 20 minutes, add tart liquid into a delicious tart.