Texture of the baked pastry is a bit finer Shrinks minimally and uniformly during baking holds its shape very well If you have a food processor it’s very fast!ĭough is a bit more brittle and trickier to work withĭough is more flexible and a bit easier to work with Need to have butter and eggs at room temperature I think the dough bakes just a little bit more uniformly with the creaming method, however, the food processor method is faster and easier! In a side-by-side comparison (see above picture), they both bake and hold their shape quite well – I can hardly tell them apart. The two methods I see the most often are either a creaming method (cream the butter and egg together, then add the flour) or rubbing the butter into the flour first, whether by hand or food processor, before adding the egg. Edit: I actually really like the additional tenderness that using powdered sugar brings to the pastry and so I’ve actually been leaning towards that lately! I have updated the recipe to reflect that, though the original proportions with granulated sugar are also included depending on your preference. But I often found the pastry a bit dry so I’ve slowly worked back the flour to butter ratio until I found something that usually works for me. Most often in the past I’ve been working with the Tartine recipe which I like for it’s relative simplicity – just flour, butter, granulated sugar and salt. Recipes with more flour to butter generally also have more egg to make up for it but the composition can still vary widely (note – some of these also have icing sugar, which I didn’t account for). In the table below I’ve compared the ratio of key ingredients between a variety of recipes. Sometimes recipes for the same thing diverge more than you would expect – take pâte sucrée (sweet tart crust) is one example. This page will cover a recipe for a classic, crisp tart crust, and a couple techniques for lining small tart rings and baking them without baking weights!
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