Authentic home cooking from Spain, with US measurements. 
Sandy Dough for Tarts, Tartlets, and Various Pastries
This is a fine and pleasant dough that crumbles when chewed, which undoubtedly gives it its name. It is used for both small pastries that can be shaped in different and charming ways and for very refined tarts.
The way the ingredients are incorporated and kneaded results in this crumbly-looking dough.
The given quantities are enough for a 20 cm (8-inch) diameter tart, about 15 tartlets, or about 20 shortbread cookies.
With this dough, I prepared a banana and strawberry tart that you can find in my recipe collection, but I made a small change to give it a different flavor by replacing 100 g of flour with 100 g of ground almonds, and I can tell you it turned out wonderful.
Sandy Dough for Tarts, Tartlets, and Various Pastries
This is a fine and pleasant dough that crumbles when chewed, which undoubtedly gives it its name. It is used for both small pastries that can be shaped in different and charming ways and for very refined tarts.
The way the ingredients are incorporated and kneaded results in this crumbly-looking dough.
The given quantities are enough for a 20 cm (8-inch) diameter tart, about 15 tartlets, or about 20 shortbread cookies.
With this dough, I prepared a banana and strawberry tart that you can find in my recipe collection, but I made a small change to give it a different flavor by replacing 100 g of flour with 100 g of ground almonds, and I can tell you it turned out wonderful.
Open in Cookpad AppSteps
- 1
Place the sugar in a bowl, add the whole egg and salt.
- 2
Mix the ingredients until a voluminous cream forms.
- 3
Add all the flour at once, previously sifted, and mix.
- 4
Stir the dough with your fingers, turning it into countless small grains. This technique is called "sanding" the dough.
- 5
Add the butter, cut into small pieces, to the center of the dough.
- 6
Incorporate the butter pieces into the dough with your hands and knead until smooth and not sticky.
- 7
Form a ball of dough, place it on a floured surface.
- 8
Roll out the dough with a rolling pin. To make a tart, transfer the rolled-out dough onto a greased and floured mold. To make tartlets, cut the dough pieces slightly larger than the molds.
- 9
Prick the dough with a fork if baking it blind, meaning without any filling, just the dough.
- 10
Bake at a rather low temperature as this type of dough requires.
- 11
Remove from the oven when it has a light blonde or soft golden color.
- 12
Let the tarts cool before removing them from the mold, as this dough breaks easily when hot.
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