Sweet Pastry (Tarte sucrée)

This weekend, I made a Bourdaloue pie preparing poached pears, a frangipane cream and sweet pastry. The recipe is in proportion given in the book of Pierre Hermé PH10 but reduced to 250g of flour. I made enough dough to line a Ø22cm circle and Ø17cm circle and the pastry was very good! For cons, I chose to prepare the pastry by hand and not with a tfood processor (unlike the book) to be sure not to overwork the pastry!

Sweet pastry: 

Ingredients: 
250g plain flour (type 45)
95g icing sugar
60g egg
150g of butter
30g almond powder
1 g of salt from Guerande
QS vanilla

Technique: 
1 - Sift flour separately and icing sugar.
2 - Mix the icing sugar with the egg, almond powder, salt and vanilla.

3 - Then add the softened butter and mix.

4 - Add the flour and mix until a ball. Mill it once.

5 - Chill at least 30 minutes.
6 - Roll out the pastry to 0.5 cm.

7 - Expand discs diameter slightly larger than the circles.

8 - Butter circles, darken and cut the excess pastry

9 - Replace cool for at least 30 minutes before cooking.

In the case of the Bourdaloue pie, the baking of the pastry takes place simultaneously with the filling. But for a lemon pie, for example, the pastry must be cooked before at 170 ° C for 25-30 min depending on the size of the circle.

First test: 

OK. Review the quantities down for not have too much excess pastry during the practical examination of the CAP.