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The Sweetened Short Pastry Recipe (French Sweet Dough)
2019-06-05
- This Recipe
- Cuisine: French Cuisine
- Course: Base, Shorcrust Pastry Sablée And Sucrée, Pie Dough, Sweet Pie Dough, Shorcrust Pastry Sablée And Sucrée
- Difficulty: Easy
- Category: Base
- Yield: Un fond pour une tarte
- Preparation Time: 15 Minutes
- Readiness Time: 1 Day
- This Post
- Chef : François
- Category: Recipe
- Posted on: Wednesday June 5, 2019
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Egg yolks, Eggs, Almond powder,
La version Française se trouve ICI |
The Sweetened Short Pastry Recipe (French Sweet Dough) |
Source of the recipeI learned this recipe with my pastry professor who is a French "MOF" (Meilleur ouvrier de France), a top award, and I trust this recipe that's supposed to be the best you can get from a French Pastry expert... |
Ingredients
 | 575 g (1 ¼ lbs ): 2 tarts 7.87" (or 7 7/8" or 20 cm) in diameter, or 1 tart 11.02" (or 11 1/32" or 28 cm) in diameter½ Cup Butter (137 grams)½ Cup Sugar (100 grams)½ Cup Almond Flour (37 grams)1 pinch of Salt1 Egg. 2 Tablespoons or 50 grams1 ¾ Cup Flour (250 grams) |
Half: 287 g ( 10 oz ): Pour 1 tart 7.87" (or 7 7/8" or 20 cm) in diameter⅓ Cup Butter (68.5 grams)4 Tablespoons Sugar (50 grams)3 Tablespoons Almond Flour (18.5 grams)½ pinch of Salt½ Egg. 1 Tablespoon or 25 grams¾ Cup Flour (125 grams) |
Double: 1.14 kg (2 ½lbs )1 ¼ Cup Butter (274 grams)1 Cup Sugar (200 grams)¾ Cup Almond Flour (74 grams)2 pinches of Salt2 Eggs. ¼ Cup or 100 grams3 ½ Cups Flour (500 grams) |
Pour 1 tart 9.05" (or 9 1/16" or 23 cm) in diameter½ Cup Butter (90.5 grams)⅓ Cup Sugar (66.1 grams)¼ Cup Almond Flour (24.4 grams)0.6 pinch of Salt0.6 Egg. 1 Tablespoon or 30 grams1 ¼ Cup Flour (165.3 grams) |
Pour 1 tart 7.08" (or 7 3/32" or 18 cm) in diameter4 Tablespoons Butter (55.4 grams)3 Tablespoons Sugar (40.5 grams)2 Tablespoons Almond Flour (14.9 grams)0.4 pinch of Salt0.4 Egg. 2 teaspoons or 20 grams⅔ Cup Flour (101.2 grams) |
You will need...
Steps
To make the dough, you may use a stand mixer (like a Kitchen Aid appliance) with the 'paddle', or knead everything manually, or with a spatula |
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 Make sure the Butter is not liquid and not too hot ! If that's your case, wait for the butter to cool down |
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 | Mix together : the Butter (½ Cup or 137 g), theSugar (½ Cup or 100 g), theAlmond Flour (½ Cup or 37 g) and theSalt (1 pinch) |
 | Then add the Egg (1) and theFlour (1 ¾ Cup or 250 g). DO NOT add water ! this would make the dough elastic, and it would shrink while baking ! |
Knead for 1 to 2 minutes |
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 | Almost done! |
Frasage (fraisage)You need to "fraser" (French term) to 'activate' the gluten : to do this, just spread the dough several times on the work surface (counter) |
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 | Then shape into a ball |
Rest in the fridgeYou now need to let the dough "rest" in the fridge. Wrap airtight, and then place in the refrigeratorovernight |
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Result |
Recipes using Sweet Tart Dough   
All the recipes using Sweet Tart Dough are HERE |
The other recipe of Shorcrust Pastry Sablée And Sucrée |
The 2 other recipes of Sweet Pie Doughs
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The result and the pix
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Cooking with the same ingredients ?
What else to cook with Almond powder |
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The Fabulous Baked Alaska with Grand Marnier
The Canelé Recipe («Canelé de Bordeaux»)
Philippe Urraca’s French Brioche
The Easy 10 Minute Classic Tiramisu Recipe
Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter
Jacquy Pfeiffer’s French Gingerbread
Conticini’s Chocolate Pound Cake
Alice Waters’ Buttermilk Waffles
Jacquy Pfeiffer’s Christmas Sablés Cookies
Thomas Keller’s Dog Treats
Pierre Hermé’s Orange and Grand Marnier Crepes
Homemade Honolulu style Poke Bowl
Christophe Felder’s Strawberry Tiramisu
Rabbit Stew, a French delicacy
Julia Child’s French Escargots
Pierre Hermé’s Pistachio Crème Brûlée
Barbecue Pork Ribs, Highland Park style
Nantua’s Tart (Rhubarb Raspberry)
Salmon Lobster Wellington Recipe
Stéphane Tréand’s Olive Oil Ice Cream
The Coca-Cola Ice Cream (only for my sister)
Lenôtre’s Chocolate Mousse with the Pâte à bombe technique
French Saint-Michel Cookies
½ Cup Butter (137 g)
½ Cup Sugar (100 g)
½ Cup Almond Flour (37 g)
1 pinch of Salt
1 Egg
1 ¾ Cup Flour (250 g)
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