Short Dough

Name: Short Dough
Yield: Yield: 4 pounds 14 ounces (2 kg 220 g), or enough to line about 90 tartlet pans, 2½ inches (6.2 cm) in diameter, or 6 tart pans, 11 inches (27.5 cm) in diameter
Ingredients: 1 teaspoon (5 ml) vanilla extract; 1 pound (455 g) bread flour; 1 egg; 14 ounces (400 g) unsalted butter, at room temperature, or margarine; 2 pounds 2 ounces (970 g) bread flour; 6 ounces (170 g) granulated sugar; 2 eggs; 2 teaspoons (10 ml) vanilla extract; 12 ounces (340 g) granulated sugar; 1 pound 12 ounces (795 g) unsalted butter, at room temperature, or margarine

Preparation info

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

12 ounces (340 g) granulated sugar
1 pound 12

Vegetarian

Method

Place the sugar, butter or margarine, eggs, and vanilla in a mixing bowl; mix at low speed with the dough hook just until combined.
Add the flour and mix only until the dough is smooth.
Place the dough on a paper-lined sheet pan; press out as flat as possible so that the dough takes up less space and cools quickly.
Cover and refrigerate unti