I won't dwell on the origins of this preparation. I'm proposing the recipe for a sweet preparation because I'd like to propose a pear-amandine tart soon. I wasn't familiar with the name because you can buy pizza dough, puff pastry or shortcrust pastry in shops, and I originally wanted to make a "homemade" shortcrust pastry, but my research changed my mind.
Pastry for 25 cm diameter tart
250 g flour (type 55)
125 g soft butter
15 g caster sugar
4 g salt
1 whole egg
Water to adjust liquid weight to 75 g
Tips:
Proporiton: for 250 g of flour we can make a 25 cm diameter tart, knowing that we spread to about 2 mm thick.
Proporiton for a 22 cm diameter tin: 200 g flour, 100 g butter, 12 g sugar, 60 g egg and 3 g salt.
It is used for sweet fillings and pâte brisée for savoury fillings. In fact, the only obvious difference is the addition of a little sugar to the dough. This changes the proportions slightly.
Original ideas, etc.: on the website.
To make the shortcrust pastry for savoury preparations, simply remove the sugar and egg and adjust the water to the ingredients.
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7 июл 2024
