ИДЕАЛЬНОЕ песочное тесто по французскому рецепту. С гарантией от шеф-повара

In French cuisine, there are 2 types of shortcrust pastry. Sweet shortcrust pastry is called pâte sablée, unsweetened shortcrust pastry is called pâte brisée. Unsweetened shortcrust pastry is more versatile. We use it for quiches, pâté in dough and various tarts. For example, we will make a classic apple tart with pâte brisée This shortcrust pastry can be frozen and always stored for future use For shortcrust pastry / pâte brisée you will need: flour 250 g butter 125 g salt 1 tsp. yolk + water 75 ml in total (you need to weigh the yolk first) #ChefVivienne #RealGascon #FrenchDough #shortcrustpastry