Shortcrust pastry dough

From the one star french chef Patrick Asfaux

asfaux Doughs 8 Comments

4.8/5 (59 votes)

Prepare time : 20 minutes
Cooking time : 0 minutes
Total time : 20 minutes

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.

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 !...)

credits photo : ©Georges Tumay - A.F.Touch

Que boire avec un(e) Shortcrust pastry dough :

Voici une liste non exhaustive de vins que nous vous conseillons pour accompagner cette recette :

Last comments about the recipe Shortcrust pastry dough

Answer
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

Answer
Jay P. (invité) 2009-08-28

how about oven temperature....or should we eat it raw ?... Thanks

Answer
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) ?

Answer
Sarah 2008-11-27

Give me a recipe from France. I need to do a report. Give me some info about it Bye Yo See YA Dude OR Dudete

Answer
Dubarry 2008-09-25

Daphne I am blushing ... fortunately, I am (also) sitting alone in front of my computer in Paris (it is lunchtime and I have no time for lunch today : a shame for a French gastronom !!!). Just for my information, what kind of pie (or other ?) do you have in mind with your "pâte sablée" ?

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