The Creamed Sweetened Short Pastry (‘sucrée’)
About this recipe

Source of the recipe
A recipe I learned with my pastry professor, Stéphane Tréand in Costa Mesa, California

See the article I wrote about Stéphane Tréand's school HERE


Here's the recipe video:
https://www.youtube.com/watch?v=XpJ1Ubfyx4Y
1. 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
KitchenAid 7-Quart Stand Mixer
Hamilton Beach Stand Mixer
2. Let the Butter (½ Cup or 137 g) soften, but not more than 10 minutes at room temperature
3. Make sure the Butter is not liquid and not too hot ! If that's your case, wait for the butter to cool down
4. Mix together : the Butter (½ Cup or 137 g), the Icing Sugar (½ Cup or 100 g), the Almond Flour (½ Cup or 37 g) and the Salt (1 pinch)
5. Then add the Egg (1), mix
6. Sift and add the Flour (1 ¾ Cup or 250 g), then mix
7. DO NOT add water ! this would make the dough elastic, and it would shrink while baking !
Sifter for Baking
Flour Sifter
Large Stainless Steel Fine Mesh Strainer
8. You will need to mix for a few seconds only. Beginners make the mistake to knead too long, which will make the crust too hard while baking
9. Even if the dough seems a little bit crumbling, stop kneading
Kneading and Stretching ("Frasage" in French)
10. You need to "fraser" (French term) to 'activate' the gluten : to do this, just spread the dough on the work surface, just twice
11. Shape into a ball
12. We cannot use this dough right away, as it doesn't have the proper structure.
13. You need to let it rest, covered with plastic wrap in the fridge for 2 hours or more

Hi, if I want to use this dough for the apple tart with almond paste, do I have to bake the dough first? Or I can just add the paste and apple to the unbaked tart and cook everything at once?
Which apple tart with almond paste ? In this blog ?