{"id":4436,"date":"2021-08-30T04:49:09","date_gmt":"2021-08-29T20:49:09","guid":{"rendered":"https:\/\/culinaryambition.com\/?p=4436"},"modified":"2021-09-08T19:32:45","modified_gmt":"2021-09-08T11:32:45","slug":"sweet-shortcrust","status":"publish","type":"post","link":"https:\/\/culinaryambition.com\/sweet-shortcrust\/","title":{"rendered":"Sweet shortcrust pastry – P\u00e2te sucr\u00e9e sabl\u00e9e"},"content":{"rendered":"\n

It\u2019s baking time!<\/p>\n\n\n\n

Sweet shortcrust or P\u00e2te sucr\u00e9 is sweet and rich with a crisp cookie texture. Because of the extra egg and the added sugar, it will give a sweeter flavour and a softer texture than a crumble.<\/p>\n\n\n\n

\"shortcrust<\/figure>\n\n\n\n

You can keep it in the fridge for a few days and you can even freeze it. It\u2019s always good to have dough ready so you can quickly prepare a dessert when needed.<\/p>\n\n\n\n

This recipe can be made with a food processor<\/a><\/strong>, but we prefer to make small quantities by hand. Call us old fashioned, but here are 2 reasons; most importantly you have a better control of the technique and the texture, and secondly you will need to wash less equipment.<\/p>\n\n\n\n

A sweet pastry crust is perfect for making tarts<\/a><\/strong>. Most recipes demand a pre-baked crust but when using a cream or soft filling, you can bake everything in one go.\u00a0<\/p>\n\n\n\n

Multiple shortcrust dough recipes exist with more or less butter, a whole egg or egg yolk, with or without water, icing sugar or caster sugar. All are good but the key is in the technique of mixing, the temperature of the ingredients and the resting time. <\/p>\n\n\n\n

Why use cold butter?<\/h2>\n\n\n\n

The butter provides flavour to the shortcrust, but it also stops gluten development. This is why it is important to rub or mix the cold butter into the flour before adding any liquid. If the butter is at room temperature and soft, it will make the dough greasy<\/p>\n\n\n\n

Recipes with shortcrust<\/h2>\n\n\n\n