The Creamed Sweetened Short Pastry (‘sucrée’)

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

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 !

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