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The Sweetened Short Pastry Recipe (French Sweet Dough)

2019-06-05
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Wednesday June 5, 2019
  • Comments : No Comment
  • Languages :  English  |   Français

   La version Française se trouve ICI
The Sweetened Short Pastry Recipe (French Sweet Dough) 








Source of the recipe

I 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

Shortcrust Pastry

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 diameter

 
½ Cup Butter (137 grams)

½ Cup Sugar (100 grams)

½ Cup Almond Flour (37 grams)

1 pinch of Salt

1 Egg. 2 Tablespoons or 50 grams

1 ¾ Cup Flour (250 grams)

 

Half: 287 g ( 10 oz ): Pour 1 tart 7.87" (or 7 7/8" or 20 cm) in diameter

 
⅓ Cup Butter (68.5 grams)

4 Tablespoons Sugar (50 grams)

3 Tablespoons Almond Flour (18.5 grams)

½ pinch of Salt

½ Egg. 1 Tablespoon or 25 grams

¾ 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 Salt

2 Eggs. ¼ Cup or 100 grams

3 ½ Cups Flour (500 grams)

 

Pour 1 tart 9.05" (or 9 1/16" or 23 cm) in diameter

 
½ Cup Butter (90.5 grams)

⅓ Cup Sugar (66.1 grams)

¼ Cup Almond Flour (24.4 grams)

0.6 pinch of Salt

0.6 Egg. 1 Tablespoon or 30 grams

1 ¼ Cup Flour (165.3 grams)

 

Pour 1 tart 7.08" (or 7 3/32" or 18 cm) in diameter

 
4 Tablespoons Butter (55.4 grams)

3 Tablespoons Sugar (40.5 grams)

2 Tablespoons Almond Flour (14.9 grams)

0.4 pinch of Salt

0.4 Egg. 2 teaspoons or 20 grams

⅔ 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

Shortcrust Pastry

 

Make sure the

Butter

is not liquid and not too hot ! If that's your case, wait for the butter to cool down

Shortcrust Pastry

 
Shortcrust Pastry
Mix together : the

Butter

(½ Cup or 137 g), the

Sugar

(½ Cup or 100 g), the

Almond Flour

(½ Cup or 37 g) and the

Salt

(1 pinch)

 
Shortcrust Pastry
Then add the

Egg

(1) and the

Flour

(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

Shortcrust Pastry

 
Shortcrust Pastry
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)

Shortcrust Pastry

 
Shortcrust Pastry
Then shape into a ball

 

Rest in the fridge

You now need to let the dough "rest" in the fridge. Wrap airtight, and then place in the refrigerator

overnight



Shortcrust Pastry

 

Result

Shortcrust Pastry


 

The other recipe of Shorcrust Pastry Sablée And Sucrée

Pastry Dough : The Sablée Dough for Tarts (French Recipe)



 

The result and the pix





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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder, Almonds, Avocado,

Basil

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

, Sweet Tart Dough, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White chocolate

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



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)