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| Crust | Main Fat | Typical Ratio (Flour:Fat:Liquid) | Best For | |-------|----------|----------------------------------|----------| | (sweet shortcrust) | Butter (cold, cubed) | 2:1:½ (by weight) | Fruit tarts, custard bases | | Pâte Sablée (sandy shortcrust) | Butter + Sugar (creamed) | 3:1:½ | Chocolate tarts, delicate linzer | | Pâte Brisée (savory shortcrust) | Butter + Egg Yolk | 2:1:½ | Quiches, vegetable tarts | | Pâte à Choux (choux pastry) | Butter + Water + Eggs | 1:½:3 (by volume) | Cream puffs turned tart‑style |

| Component | Ingredients (Metric) | Method Highlights | |-----------|----------------------|-------------------| | | 200 g pastry flour, 120 g cold butter, 30 g icing sugar, 1 large egg yolk, 2 Tbsp ice water | Rub butter into flour until pea‑size crumbs; add sugar, egg yolk, water; chill 30 min | | Filling | (varies) | Specific steps per recipe (see below) | | Finishing | (glaze, garnish) | Brush, dust, or drizzle as directed |