Basic tart dough. Part Sucre
Introducing a video of recipes for “Part Sucre” and how to make them. I made a basic tart dough with sweetness. A tart stand that has a crispy texture and a gentle sweetness that makes it easy to match with any tart. The arrangement is endless if you master the basic fabric. Enjoy with cream or fruit!
Writer : macaroni chef Emo
Former cooking class instructor. Currently working as a macaroni cook. I love eating and drinking. Good at making sweets and Italian.
(For one 18 cm tart stand)
1/2 piece (26g)
・ Return butter to room temperature.
-The oven preheats to 180 degrees.
・ Sift flour and almond poodle together.
How to make
Put butter in a bowl and knead with a rubber spatula until smooth.
Add powdered sugar and stir until whitish, then add salt and vanilla oil and mix.
Add eggs in 3 to 4 portions and mix well each time.
Add sifted flour and mix until dry. Wrap it in a wrap and rest in the refrigerator for at least 1 hour.
Put on a dusted stand and roll to a thickness of 3 mm with a rolling pin.
Gently lift it, lay it in a tart pattern, and make a hole with a fork. Cut off excess dough and bake in an oven preheated to 180 degrees for 25-30 minutes.
Remove from the oven, remove from the mold and take rough heat to complete.
Tips and points
・ Please adjust the baking time according to the situation.
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