• Pâte Brisée for savoury dishes like quiche
• Pâte a Foncer (sweet shortcrust that are NOT blind baked) for tarts with fruit that can be cooked in the oven, like an apple tart
• Pâte Sucrée (sweet shortcrust that IS blind baked)
• Pâte Sablée biscuity crunchy base

Tart rings

• My tart rings are 12,5cm ~ 5inches
• 40cm circumference
• 3 tarts a 12,5cm = 1 tart a 22cm = 9inch

For a 3mm pie dough you need about 160g of dough per ring. Butter to insight of tart ring to make it sticky

Pâte Sablée

Ingredients

From the book Tartes & Torten

VHS Tart course

| Ingredient | Bakers | 12,5cm Tart | 22cm Tart | | ——————- | —— | ——————— | ——————- | | Flour Wheat 405 | 100% | 65g | 180g | | Butter | 40% | 26g | 72g | | Almond flour | 12% | 8g | 22g | | Salt | | 0.5g | 1g | | Fine sugar | 40% | 26g | 72g | | Egg | 33% | 22g (1/2 egg size M) | 60g (1 eggsSize M) | | Lemon Zest | | Zest of 1/3-1/2 Lemon | Zest of 1/2-1 Lemon | | Vanilla Powder | | A pinch | A pinch | | | | | |

Variation by French Cooking Academy

• 250 grams flour OR 220g flour + 30g almond flour
• 180 grams butter (cold)
• 1 egg yolk (from a medium size egg)
• 50 ml whole milk
• 1 pinch of salt
• 5g of fine white sugar (if making a sweet tart)
• My additions
  • Lemon Zest
  • Vanilla Powder

Instructions

1. Sift all flour into bowl
2. Add all cubed butter to bow
3. Sanding squeeze the butter into small pieces, but ONLY press with the tips of your fingers
4. Once butter is small, sand it between your hands In the end it should look like this:
5. Mix all liquids together: Milk + egg yolk + pinch of salt + sugar + (optional vanilla powder & lemon zest) → Mix until sugar and salt are dissolved
6. Add all liquid over flour mix and use spatula to hack up and down into the mix until the whole mixture starts to form a dough
7. Put dough on work bench and press and slide 4 times
8. Gather dough together, roll, into a ball and flatten. Wrap in plastic wrap

Blind baking

Baking

Traditional

• Backofen auf 180°C Vorheizen Umluft
• 30 min oder bis goldbraun bei 180°C

  VHS (wird nicht gut braun)

• Backofen auf 160°C Vorheizen Umluft
• 30 min bei 160°C