How to bake perfect tartlets. Pâte Sucrée recipe

This recipe you can use as a base for any tartlets on this channel. I will tell you how to prepare the dough with a hand mixer, how to bake them properly, and how to do it without a perforated mat. For 12-13 tartlets (diameter 8 cm): Butter – 104 g Sugar powder – 78 g Salt – 2 g Almond powder – 26 g Eggs – 45 g Flour (1) – 52 g Flour (2) – 150 g Tools: perforated metal rings, silicone mat (ideally perforated but not obligatory), oven, fridge