Quick pastry question

[FusionChefGeoff]

Never made it before but following a recipe in this month's good food mag that involves grating frozen butter into flour, then mixing with cold water. So, I get that it has to be cold, cold, cold (!) but will it suffer if I make it tonight and chill overnight for the tart tomorrow evening?

Nope, it will be just fine. Take it out about half an hour before you want to use it though.

I'm sure it will be absolutely fine, Geoff. I think the grated frozen butter is only important for the mixing stage. If it needs to be cold, then keeping it cold in the 'fridge will be perfect. (But I still think it might need to be brought to room temp to be able to roll out - some clever pastry cook might correct me on that)

It doesn't need to be room temp, but if its proper fridge cold it won't roll well.

Too much is made of cold for pastry. Your fat doesn't have to be frozen, just solid. A lot of people find it easy to use frozen its not at all necessary. Especially if you'll have it in the fridge a while. It's one of those things people go on about that makes baking sound difficult, when it doesn't need to be.