Shortcrust pastry dough
From the one star french chef Patrick Asfaux
4.8/5 (59 votes)
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Here is the recipe of the 'shortcrust pastry' ('pâte sablée' in French), sometimes forgotten from the pastry cook books but however, the best one, for me, for making tarts.Cooking time :
Total time :
Shortcrust pastry for a tart for 6 to 8 persons :
- 250 grams (1/2 lb) wheat flour
- 125 grams (1/4 lb) caster sugar
- 1 small bag of vanilla sugar
- 125 grams (1/4 lb) soft butter (margarine texture)
- 1 egg
- 1 pinch of table salt
Progression
1/Put both sugars, salt and the egg into a salad bowl and beat it for 30 seconds.
2/ Add the flour at once and quickly blend, then pass the flaky bits between your fingers to make the dough sandy and keep aside each part of the sandy pastry until you have used all of it. Put the lot onto the working top in round with a well in the middle.
3/Put the soft butter into the well and incorporate it into the dough with your hand to knead it ; make a compact ball with the dough and keep it into a bowl covered with a damp cloth in the fridge for 1 hour and a half approximately.
The pastry is now ready to be used (stop eating it : it is not cooked yet !...)
2/ Add the flour at once and quickly blend, then pass the flaky bits between your fingers to make the dough sandy and keep aside each part of the sandy pastry until you have used all of it. Put the lot onto the working top in round with a well in the middle.
3/Put the soft butter into the well and incorporate it into the dough with your hand to knead it ; make a compact ball with the dough and keep it into a bowl covered with a damp cloth in the fridge for 1 hour and a half approximately.
The pastry is now ready to be used (stop eating it : it is not cooked yet !...)
credits photo : ©Georges Tumay - A.F.Touch
Last comments about the recipe Shortcrust pastry dough
Dubarry 2009-08-28
Hi Jay This recipe is the one of the pastry AS A BASE for some desserts. Of course, it is not intented to be eaten by itself. This is why we did not address any cooking detail because it will depend what you do with the pastry : to go recipes of tarts using such pastry and you will find cooking instructions
Jay P. (invité) 2009-08-28
how about oven temperature....or should we eat it raw ?... Thanks
Dubarry 2008-11-27
On top of this page, click on "recipes" then on any of the parts of the meals (starters, meat, fish, desserts ...) you want, you will find French exclusive recipes. PS: What is the meaning of your last words (dude or dudete) ?