Shortcrust dough theory
There are several types of shortbread dough:
Pâte brisée – used to prepare salty quiches or flans. The dough can be stored in the refrigerator for 36 hours.
Pâte sablée and pâte sucrée are most often used in the preparation of tarts and cookies. In the process of combining butter with flour, the ingredients do not really bind together. Therefore, the dough turns out crumbly.
What do you need to know before you starting to prepare shortcrust pastry?
- The temperature at which it is comfortable to work with the dough is 17-18 degrees. If you will work very quickly, you can go even higher)
- Everything should be chilled. I put the mixer bowl, whisk, knife, rolling pin, rolling board, flour, powdered sugar (all ingredients) in the refrigerator overnight before making the dough.
- As much as possible minimal contact of the dough with your hands. I cut the butter with a knife and do not hold the piece with my hands, only help with a fork.
- We use 82% “SELANSKE’ OR “PRESIDENT”(ukrainian brands of butter). Nicely chilled. Butter that has been left at the room temperature and re-cooled cannot be used.
- During the entire process from kneading to baking, the dough should be matte, in those places where a greasy sheen appears, the butter has begun to melt and the edge will slide down during baking.
- For tarts, it is better to take perforated forms and a perforated mat. So the bottom will be even and maximally baked.
- Before baking, freeze the tarts in molds.
- So that the tarts remain crispy and do not get soggy from the filling, after baking, you should brush them with a mixture of yolk and milk. Bake until golden, cool and you can add filling.
- The shelf life of the tart is 72 hours
- If you don’t have a food processor or planetary mixer, you can combine flour with butter using a chilled knife. Quickly knead the dough with your hands.
- Before baking, the dough should rest in the refrigerator for 12 hours, or maybe even 24. Baked tarts bases can be stored in a paper box in a dry place. Or freeze, wrapping separately each one of them.
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Don’t worry if the side of the tart falls down or the butter melts somewhere. It will not affect the taste in any way, you will get a tasty base and you can fill it with your favorite filling. This is what distinguishes homemade pastry, an appetizing, slightly untidy appearance, but with unique taste and aroma.)))
Be sure to make the tarts, you may have to do it several times to feel the rhythm and see what is the best way to work with such a dough. But the result is worth it. Noe you have cheat sheets and everything will definitely work out)