Conticini’s Lemon Vanilla Shortcrust Pastry Dough [BASE] Posted on: Thursday June 20, 2019  

Conticini’s Lemon Vanilla Shortcrust Pastry Dough

Course: Base, Pie Dough, Sweet Pie Dough, Shorcrust Pastry Sablée And Sucrée

Difficulty: Easy

Chef: Philippe Conticini

Book: Sensations

Languages:  English  |   Français

Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor) [BASE] Posted on: Sunday December 10, 2017  

Jacques Pépin’s Shortcrust Pastry Dough (method #2 : with a food processor)

Course: Base, Pie Dough, Savory Pie Dough, Shortcrust Pastry Dough

Difficulty: Easy

Chef: Jacques Pépin

Book: Jacques Pepin Celebrates

Languages:  English  |   Français

The Sweetened Short Pastry Recipe (French Sweet Dough) [BASE] Posted on: Wednesday June 5, 2019  

The Sweetened Short Pastry Recipe (French Sweet Dough)

Course: Base, Shorcrust Pastry Sablée And Sucrée, Pie Dough, Sweet Pie Dough, Shorcrust Pastry Sablée And Sucrée

Difficulty: Easy

Yield: Un fond pour une tarte

Preparation Time: 15 Minutes

Languages:  English  |   Français

Pastry Dough : The Sablée Dough for Tarts (French Recipe) [BASE] Posted on: Saturday April 16, 2016  

A classic French dough that is just perfect for tarts

Course: Base, Shorcrust Pastry Sablée And Sucrée, Pie Dough, Sweet Pie Dough, Shorcrust Pastry Sablée And Sucrée

Difficulty: Easy

Yield: A dough for one tart

Preparation Time: 15 Minutes

Languages:  English  |   Français

Julia Child’s Pastry Dough (shortcrust pastry) (method #1 : by hand) [BASE] Posted on: Wednesday August 24, 2016  

An essential pastry in French Cuisine, often used for the base of tarts and quiches

Course: Base, Pie Dough, Savory Pie Dough, Shortcrust Pastry Dough

Difficulty: Easy

Yield: 2 tarts or quiches of 10" in diameter

Preparation Time: 15 Minutes

Chef: Julia Child

Book: Mastering The Art Of French Cooking, Vol.1

Languages:  English  |   Français