{"id":4473,"date":"2022-09-21T14:02:35","date_gmt":"2022-09-21T12:02:35","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=4473"},"modified":"2026-03-09T19:53:13","modified_gmt":"2026-03-09T18:53:13","slug":"basic-sweet-short-crust-sucree-dough-for-tarts-and-biscuits","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/basic-sweet-short-crust-sucree-dough-for-tarts-and-biscuits\/","title":{"rendered":"pasta dolce Francese (sucr\u00e9e) per crostate e biscotti"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\"><em><em>Un impasto fragrante, croccante e stabile, perfetto per le crostate e i biscotti!<\/em><\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredienti per circa 570 g di impasto (costo totale circa 5\u20ac con prodotti biologici)<\/h5>\n\n\n\n<ul class=\"wp-block-list\"><li>250 g di farina 00<\/li><li>150 g di burro<\/li><li>75 g di zucchero superfino<\/li><li>scorza di 1 limone o altro agrume<\/li><li>1 uovo (50 g)<\/li><li>1 g di sale<\/li><li>40 g di farina di mandorle (o altra frutta secca)<\/li><\/ul>\n\n\n\n<p>Dopo infinite prove non riuscite, ho standardizzato questo impasto per le mie preparazioni di crostate e biscotti. \u00c8 una sucr\u00e9e, come la chiamano i francesi o una variazione della pasta frolla, come la chiamate gli italiani con le mie regolazioni personalizzate. <\/p>\n\n\n\n<p>La usiamo per le crostate con marmellata, crema pasticcera, crema di ricotta, ganache, frutta fresca ecc. La usiamo anche per preparare vari biscotti, con l'aggiunta di 1 cucchiaino di lievito per dolci. Il lievito oltre a provocare un po' di sgonfiamento al impasto, lo fa sciogliere in bocca, cosa molto piacevole, quando si consuma un biscotto.<\/p>\n\n\n\n<p>Ci sono due metodi per preparare questo tipo di impasto: o sbattendo il burro con lo zucchero e le uova e aggiungendo alla fine la farina, oppure mescolando il burro con la farina, fino a creare delle piccole briciole e poi aggiungendo lo zucchero e l'uovo. In entrambi i casi il burro deve essere ammorbidito (non freddo come nella pasta bris\u00e9e) e l'uovo a temperatura ambiente. <\/p>\n\n\n\n<p>Per le nostre crostate preferiamo utilizzare il primo metodo mentre quando si preparano biscotti il secondo.<\/p>\n\n\n\n<p>Mantecando il burro con lo zucchero e le uova, prima di aggiungere la farina, rende l'impasto meno friabile. Dobbiamo sapere che generalmente l'impasto non \u00e8 molto elastico, ma piuttosto denso e asciutto.  Inoltre, questo impasto non si inzuppa facilmente ed \u00e8 perfetto per tenere ingredienti come creme, marmellate e frutta.<\/p>\n\n\n\n<p>L'uso di mandorla (o nocciola) \u00e8 qualcosa che fanno spesso i francesi, e mi piace perch\u00e9 aggiunge complessit\u00e0 sia al sapore, offrendo sfumature di frutta secca all'impasto, sia alla sua consistenza, rendendolo pi\u00f9 croccante.<\/p>\n\n\n\n<p>Prima di spiegare come fare l'impasto, devo precisare che quando la preparazione intera prevede altri ingredienti molto grassi, preferisco abbassare la quantit\u00e0 di burro fino a 125 g o anche 100 g per 250 g di farina. Abbasso anche lo zucchero quando gli ingredienti del topping sono molto dolci, come le marmellate fatte con un'alta percentuale di zucchero. Infine, ma non meno importante, in alcune ricette sostituisco la mandorla con la nocciola o altre noci, per abbinare il sapore di altri ingredienti.<\/p>\n\n\n\n<p>Quindi, per fare l'impasto, iniziamo mescolando lo zucchero con la scorza del limone, o un altro agrume, come l'arancia o anche il mandarino. Mettiamo da parte per lasciare che lo zucchero assorba gli oli essenziali della scorza per intensificare gli aromi di agrumi e ottenere un impasto davvero profumato. <\/p>\n\n\n\n<p><strong>Usando la planetaria<\/strong> montiamo il burro, gi\u00e0 tagliato a cubetti e ammorbidito, come gi\u00e0 spiegato, con il composto di zucchero e scorza a velocit\u00e0 medio-bassa fino a quando il burro non avr\u00e0 assorbito lo zucchero. Aggiungiamo la farina di mandorla e mescoliamo per incorporare.<\/p>\n\n\n\n<p>Sbattiamo leggermente l'uovo con il sale per diluirlo e lo aggiungiamo gradualmente al composto di burro, continuando a mescolare, fino a quando non viene assorbito dal burro.<\/p>\n\n\n\n<p>Infine, aggiungiamo la farina, gi\u00e0 setacciata e mescoliamo sempre a bassa velocit\u00e0, giusto fino a quando non sar\u00e0 completamente assorbita dal composto di burro. Se usiamo il lievito, lo setacciamo insieme alla farina.<\/p>\n\n\n\n<p>Trasferiamo su un piano di lavoro leggermente infarinato e premiamo l\u00b4 impasto con i palmi delle mani per confermarne l'omogeneit\u00e0 (questo in francese si chiama \u201cfraisage\u201d). Raccogliamo l'impasto, formiamo una palla, la copriamo con pellicola trasparente e mettiamo in frigo per alcune ore (idealmente tutta la notte) per far riposare il glutine.<\/p>\n\n\n\n<p>Io preferisco usare la planetaria per fare questo impasto, perch\u00e9 amalgama gli ingredienti in modo uniforme, ottenendo un impasto perfettamente omogeneo, in pochissimo tempo. Ma se non avete planetaria, potete sicuramente fare l\u00b4 impasto<strong> a mano<\/strong>. Non resta che montare il burro con lo zucchero in una ciotola capiente con una spatola, unire la farina di mandorla, l'uovo, poco alla volta, poi setacciare sopra la farina e lavorare tutto brevemente con le mani, solo finch\u00e9 non si unisce. Trasferite l'impasto su un piano di lavoro e procedete come gi\u00e0 spiegato.<\/p>\n\n\n\n<p>Se non avete intenzione di utilizzare l'impasto subito, o se ne utilizzate solo una parte, tenete presente che si pu\u00f2 conservare per 3-4 giorni in frigorifero o per un mese in congelatore, in entrambi i casi, ben avvolto con pellicola. Se scegliete di congelarlo, mettetelo in frigorifero la notte precedente per farlo scongelare lentamente.<\/p>\n\n\n\n<p>NOTA Leggete anche il nostro articolo \u201cpasta frolla per pasticceria italiana ripiena\u201d.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/sucree-dough-1-1024x683.jpg\" alt=\"\" class=\"wp-image-4427\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/sucree-dough-1-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/sucree-dough-1-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/sucree-dough-1-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/sucree-dough-1-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/sucree-dough-1-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/sucree-dough-1-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/sucree-dough-1-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/sucree-dough-1-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/sucree-dough-1.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>A fragrant, crunchy and stable sweet pastry dough, perfect for most types of tarts and biscuits! ingredients for about 570 g of dough (total cost&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/basic-sweet-short-crust-sucree-dough-for-tarts-and-biscuits\/\">Continue reading<span class=\"screen-reader-text\">pasta dolce Francese (sucr\u00e9e) per crostate e biscotti<\/span><\/a><\/div>","protected":false},"author":3,"featured_media":4429,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1277],"tags":[522,1288,524,525,1299,1290,1298,521,1300,609],"class_list":["post-4473","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dg-basic-preparations","tag-butter","tag-dough","tag-egg","tag-flour","tag-frolla","tag-short-crust","tag-sucree","tag-sugar","tag-tart","tag-zest","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - 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