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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?

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My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.

My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
If you want to chat or have a proposal for cooperation, write to pr@klymovska.com, or on Instagram.

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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) 

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