Recipe for sweet shortcrust pastry for sweet tarts such as pear and almond tarts

I won't dwell on the origins of this preparation. I'm proposing the recipe for a sweet preparation because I'd like to propose a pear-amandine tart soon. I wasn't familiar with the name because you can buy pizza dough, puff pastry or shortcrust pastry in shops, and I originally wanted to make a "homemade" shortcrust pastry, but my research changed my mind.
Pastry for 25 cm diameter tart
250 g flour (type 55)
125 g soft butter
15 g caster sugar
4 g salt
1 whole egg
Water to adjust liquid weight to 75 g
Tips:
Proporiton: for 250 g of flour we can make a 25 cm diameter tart, knowing that we spread to about 2 mm thick.
Proporiton for a 22 cm diameter tin: 200 g flour, 100 g butter, 12 g sugar, 60 g egg and 3 g salt.
It is used for sweet fillings and pâte brisée for savoury fillings. In fact, the only obvious difference is the addition of a little sugar to the dough. This changes the proportions slightly.
Original ideas, etc.: on the website.
To make the shortcrust pastry for savoury preparations, simply remove the sugar and egg and adjust the water to the ingredients.
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[@cookingwithmimmo]

J'aime beaucoup

[@yannlefebvre8482]

Merci

[@marlonsf2897]

J'adore la tarte citron meringuée

[@yannlefebvre8482]

Moi aussi j'adore la tarte citron ! J'en ferais surement une, mais avant, je vais faire un plat originaire de Milan avec du veau qui a des points communs avec la daube.

[@MaskManChef]

머랭 파이가 너무 맛있어 보인다

[@yannlefebvre8482]

번역이 맞는지 모르겠네요. 과일 타르트를 만들기 위한 페이스트리. 당신이 그것을 좋아한다면,그것이 주된 것입니다 !

[@zelectron1]

moins de 2 minutes : bravo ! (j'ai vu une recette semblable "tenir" 15 minutes de blablas inutiles !)

[@yannlefebvre8482]

Merci beaucoup 😋 Oui j'essaie de faire ce que j'aimerais voir et ainsi ça pourra, avec mon site web en parallèle, me servir de livre de cuisine personnelle car il est vrai que je fais un peu ce que j'aime sans tenir compte des critères "CZcams".