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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
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Wednesday June 5, 2019
- Comments : 2 Comments
-
Languages :
English | 
Français
- Ingredients
- Egg yolks, Eggs, Almond powder,
- Print This Recipe
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La version Française se trouve ICI |
The Sweetened Short Pastry Recipe (French Sweet Dough) Don't forget to share your photos once you tried this recipe! HERE |
Source of the recipeI learned this recipe during a pastry class |
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)1 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)1 pinch 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)1 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)1 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 Shortcrust Pastry    
All the recipes using Shortcrust Pastry 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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Share Your Photos
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What else to cook with Almond powder |
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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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