Short Dough

Name: Short Dough
Yield: 4 pounds 14 ounces (2 kg 220 g), 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 pound (455 g) bread flour; 1 pound 12 ounces (795 g) unsalted butter, at room temperature, or margarine; 2 teaspoons (10 ml) vanilla extract; 2 eggs; 1 egg; 12 ounces (340 g) granulated sugar; 1 teaspoon (5 ml) vanilla extract; 6 ounces (170 g) granulated sugar; 14 ounces (400 g) unsalted butter, at room temperature, or margarine; 2 pounds 2 ounces (970 g) bread flour

Preparation info

4 pounds
in diameter

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

12 ounces (340 g) granulated sugar
1 pound 12

Pie
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 just until the dough is smooth.
Place the dough on a paper-lined sheet pan; press as flat as possible so that the dough takes up less space and cools quickly. Cover and refrigerate until firm enough