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FRBE 37
SKM 650 A1
Recette de base de la pâte sablée
Ingrédients
250g de farine
125g de beurre froid
1 pincée de sel
1 œuf
150g de sucre
Préparation
Placer tous les ingrédients dans le bol mélan-
geur 6 et pétrir avec le batteur plat w au
niveau 3 env. 2 à 3 minutes pour obtenir une
pâte sablée.
La mettre 30 minutes au réfrigérateur.
Préchauffer le four à 200°C.
Graisser le moule démontable et le fariner
légèrement.
Étaler la pâte entre deux films alimentaires (sur
env. 30 cm de diamètre) et la placer dans le
moule démontable.
Cuire à 200°C (chaleur de sole/voûte)
pendant 15 minutes.
Recette de base du quatre-quarts
Ingrédients
250g de beurre
250g de sucre
1 sachet de sucre vanillé
250g de farine
4 œufs
½ sachet de levure chimique
Préparation
Verser le beurre, le sucre et le sucre vanillé dans
le bol mélangeur 6 et battre en mousse avec le
batteur plat w au niveau 3 – 5.
Ajouter les œufs les uns après les autres et
continuer de remuer jusqu’à ce que tout soit
bien mélangé.
Ajouter la farine et la levure chimique et mélanger
le tout jusqu’à obtention d’une pâte lisse.
Beurrer un moule à manqué (env. 30cm) et y
verser la pâte.
Cuire à 180°C (chaleur de sole/voûte) pendant
env. 50 – 60 minutes.
40


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