Category: Uncategorized

Introduction

Tart dough is the perfect foundation for creating sweet and savory wonders in your kitchen. Whether it’s a comforting apple tart, a savory quiche lorraine or an elegant tatin, the choice of pastry largely determines the success of your creation. In this article, we explore the different tart doughs, their unique characteristics, and how to prepare and use them to sublimate your pastry creations.

Table of contents

1. Shortcrust pastry: the versatile classic
2. Shortcrust pastry: the sweet base par excellence
3. Puff pastry: light and crisp
4. Sweet dough: for gourmet desserts
5. Pizza dough: an interesting alternative
6. Comparative table of tart doughs
7. General tips for pasta success
8. Tips for adapting recipes
9. Conclusion
10. FAQ

Shortcrust pastry: the versatile classic

Features

Shortcrust pastry is probably the most versatile of all pie doughs. With its crumbly texture and neutral taste, it is ideal for both sweet and savory preparations. Its ease of preparation makes it ideal for beginners.

Discover our complete guide to shortcrust pastry with all our tips and variations.

Basic recipe

This is a simplified version of our recipe. For full details, variations and our chef’s tips, see our article dedicated to shortcrust pastry.

Ingredients:

• 250g T45 or T55 wheat flour
• 125g cold butter, cut into cubes
• 1 pinch salt (for savoury version) or 1 tablespoon sugar (for sweet version)
• 5-6 cl cold water

Quick preparation :

1. Mix the flour with the salt (or sugar).
2. Stir in the cold butter until you obtain a sandy texture.
3. Add the cold water and form a homogeneous ball.
4. Leave to rest in the fridge for at least 30 minutes.

Ideal applications

• Savoury pies: quiches, vegetable pies, cheese pies
• Sweet tarts: apple tart, seasonal fruit tart
• Fond de tarte: for liquid fillings such as flans

Chef’s tip: For an even tastier shortcrust pastry, replace some of the water with white vinegar or lemon juice, which will soften the dough and make it easier to work with.

Shortcrust pastry: the sweet base par excellence

Features

Shortbread is distinguished by its crumbly texture that melts in the mouth. Richer in fat and sugar than pâte brisée, it offers a sweeter, more gourmet taste experience, perfect for desserts.

Basic recipe

Ingredients:

• 250g T45 wheat flour
• 125g soft butter
• 100g powdered sugar
• 1 whole egg
• 1 pinch salt
• Lemon zest or vanilla (optional)

Preparation:

1. Work the soft butter with the powdered sugar until creamy.
2. Add the egg and mix well.
3. Stir in the sifted flour, salt and selected flavourings.
4. Form a ball without overworking the dough.
5. Wrap in cling film and refrigerate for at least 2 hours.
6. Spread the dough between two sheets of parchment paper to prevent sticking.

Ideal applications

• Fruit tarts: strawberry, raspberry, peach
• Tarts: lemon, chocolate
• Tart bases: for custards and light mousses

Chef’s tip: To prevent your shortbread dough from shrinking during baking, place it in the freezer for 15 minutes before baking.

Puff pastry: light and crisp

Features

Puff pastry is renowned for its multiple crispy layers, giving it a light, airy texture. Its traditional preparation requires time and technique, but the result is well worth the effort.

Basic recipe

Ingredients:

• 250g T45 wheat flour
• 250g cold butter
• 125ml cold water
• 5g salt
• 10ml white vinegar (optional)

Preparation:

1. Mix the flour and salt in a bowl.
2. Add 50g of butter cut into small pieces and mix with the flour.
3. Pour in the cold water and vinegar, and stir until smooth.
4. Shape into a square, wrap in cling film and refrigerate for 30 minutes.
5. Flatten the remaining 200g of butter between two sheets of parchment paper to form a square.
6. Roll out the dough into a rectangle, place the butter in the center, and fold the dough into a wallet.
7. Make 6 rounds, letting the dough rest in the refrigerator for 30 minutes between rounds.

Ideal applications

• Classic desserts: mille-feuille, apple turnover, galette des rois
• Savoury preparations: cheese puff pastries, bouchées à la reine, croissants
• Elegant tarts: tarte Tatin, fine apple tart

Chef’s tip: To save a considerable amount of time, don’t hesitate to use good quality commercial puff pastry, ideally pure butter.

Sweet dough: for gourmet desserts

Features

Also known as “pâte à sucre” or “pâte à foncer sucrée”, this dough is similar to pâte sablée, but with a firmer texture that makes it easier to handle moist fillings.

For an in-depth analysis and detailed recipes, see our article dedicated to sweet dough with all its subtleties.

Basic recipe

To discover our complete method, preparation tips and variations, see our detailed article on sweet dough.

Main ingredients :

• 250g T45 wheat flour
• 125g butter at room temperature
• 80g caster sugar
• 2 egg yolks
• 1 pinch salt
• Choice of flavours (vanilla, citrus…)

Simplified preparation :

1. Cream the butter with the sugar.
2. Add the egg yolks, then the sifted flour.
3. Form into a ball and refrigerate for at least 1 hour.

Ideal applications

• Fruit tarts: particularly suitable for juicy fruit
• Elegant tarts: strawberry, raspberry
• Sophisticated desserts: lemon meringue pie, tarte tropézienne

Chef’s tip: For perfect baking, prick the tart shell with a fork and precook it for 10 minutes before adding your filling.

Pizza dough: an interesting alternative

Features

Although less conventional for pies, pizza dough can be an interesting alternative for original savory creations. Its slightly elastic texture and lightly leavened taste add a different dimension.

Basic recipe

Ingredients:

• 250g T45 or T55 wheat flour
• 150ml warm water
• 15g fresh yeast (or 5g dry yeast)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon sugar

Preparation:

1. Dilute the yeast in warm water with the sugar.
2. Mix the flour and salt in a bowl.
3. Form a well and pour in the yeast-water mixture and olive oil.
4. Mix to a smooth paste.
5. Knead for about 10 minutes until the dough is elastic.
6. Leave to rise in a warm place for 1 hour.
7. Roll out the pastry and use it as a tart base.

Ideal applications

• Rustic tarts: tomato and mozzarella tart
• Calzones: closed pies with enclosed filling
• Garnished focaccias: with grilled vegetables and herbs

Chef’s tip: For a more easily digestible pizza dough, let it rise slowly in the refrigerator for 24 hours, which will also develop its aromas.

Comparative table of tart doughs

<div itemscope itemtype=”https://schema.org/Table”> <meta itemprop=”name” content=”Comparison of different pie doughs” /> <meta itemprop=”description” content=”Comparative table of characteristics, main ingredients, preparation times and ideal uses of the different tart doughs” /> <table class=”comparison-table”> <thead> <tr> <th>Paste type</th> <th>Texture</th> <th>Key ingredients</th> <th>Preparation time</th> <th>Rest time</th> <th>Ideal applications</th> </tr> </thead> <tbody> <tr> <td><strong>Shortcrust pastry</strong></td> <td>Crumbly and crispy</td> <td>Flour, butter, water, salt</td> <td>10 minutes</td> <td>30 minutes minimum</td> <td>Quiches, fruit tarts, pies</td> </tr> <tr> <td><strong>Shortbread</strong></td> <td>Crumbly, melts in the mouth</td> <td>Flour, butter, sugar, egg</td> <td>15 minutes</td> <td>2 hours minimum</td> <td>Fruit tarts, sweet tarts</td> </tr> <tr> <td><strong>Puff pastry</strong></td> <td>Airy and crisp</td> <td>Flour, butter, water, salt</td> <td>45 minutes (active)</td> <td>3 hours with tours</td> <td>Mille-feuille, tarte Tatin, turnovers</td> </tr> <tr> <td><strong>Sweet pastry</strong></td> <td>Friable but firm</td> <td>Flour, butter, sugar, egg yolks</td> <td>15 minutes</td> <td>1 hour minimum</td> <td>Juicy fruit tarts, tartlets</td> </tr> <tr> <td><strong>Pizza dough</strong></td> <td>Stretch and lift</td> <td>Flour, yeast, water, olive oil</td> <td>20 minutes</td> <td>1-24 hours</td> <td>Rustic pies, filled focaccias</td> </tr> </tbody> </table> </div>

General tips for pasta success

Temperature of ingredients

• Butter: always cold for shortcrust and puff pastry, at room temperature for shortbread and sweet pastry.
• Water: cold for most doughs, lukewarm only for leavened doughs.
• Eggs: ideally at room temperature for easier incorporation.

Resting the dough

All pasta products benefit from a rest period in the refrigerator before being rolled out and cooked. This rest allows :

• Relaxes gluten for less elastic dough
• Firm fats to facilitate spreading
• Develop aromas

Cooking

• Always preheat your oven to the temperature indicated.
• For pie shells to be filled after baking, use baking balls or dried beans on parchment paper.
• Coloration is a key indicator: a beautiful golden hue generally indicates good baking.

Tips for adapting recipes

Gluten-free versions

Adapt your pastry recipes to a gluten-free version:

• Replace wheat flour with a blend of gluten-free flours (rice, corn, buckwheat).
• Add 1 teaspoon of xanthan gum to reproduce the elasticity of gluten
• Slightly increase the amount of liquid, as gluten-free flours are more absorbent.

Vegan versions

For pie doughs free of animal products:

• Replace butter with vegetable margarine ordeodorized coconut oil
• Substitute applesauce (60g for one egg) or silken tofu (60g for one egg) for eggs.
• For gilding, use a mixture of vegetable milk and maple syrup.

Flavoring your pasta

Personalize your pasta with these aromatic additions:

• Spices: cinnamon, cardamom, vanilla for sweet doughs
• Herbs: thyme, rosemary, oregano for savoury pasta dishes
• Cheeses: grated Parmesan, Comté for pasta used in quiches
• Dried fruit: almond powder, hazelnut powder for sweet doughs

Conclusion

Mastering the art of different pie doughs is a valuable skill that will instantly elevate your culinary creations. Whether you’re a beginner or an experienced pastry chef, understanding the characteristics and uses of each type of pastry will enable you to make informed choices and create memorable tarts.

To expand your knowledge, don’t forget to consult our detailed guides on shortcrust pastry and sweet pastry, which contain even more tips and recipes.

Feel free to experiment, combining techniques or adapting recipes to suit your preferences and dietary needs. Pastry-making is an art that flourishes with practice and creativity.

FAQ

Can I prepare my pasta in advance?

Yes, most tart doughs keep very well. You can prepare them up to 3 days in advance and store them in the fridge, or freeze them for up to 3 months wrapped in cling film and aluminum foil.

How can I prevent my dough from softening with a wet filling?

For very moist fillings, pre-cook your tart base for 10-15 minutes. Once slightly cooled, brush it with a little beaten egg white or melted chocolate (for sweet tarts) before adding your filling.

My dough tears when I roll it out, what can I do?

If your dough is fragile, roll it out between two sheets of parchment paper. If it tears, don’t worry: you can always patch the pieces by gently pressing them together. For very crumbly dough, you can add a tablespoon of ice-cold water.

How do you get a well-baked pie crust even with a liquid filling?

For liquid fillings such as quiches or flans, preheat your pie plate or mold while you preheat the oven. Then place your rolled-out pastry on the hot pan before adding the filling, which helps to grip the pastry immediately.

What’s the difference between shortcrust pastry and sweet pastry?

Shortcrust pastry is crumblier and richer in butter, while sweet pastry is firmer and generally contains eggs. Sweet dough is preferable for unmolding tarts, as it is less fragile.