Pâte Sablée
Pâte Sablée is a shortcrust pastry dough used to make french tarts. This is not like American pie crust. It is buttery, not too sweet, and very delicious.
Servings: 8 tarts
Calories: 293kcal
Equipment
- 1 stand mixer or electric hand mixer
- 1 Rolling Pin
- 8 perforated tart ring
- 1 perforated air baking mat
- 1 knife
Ingredients
Pâte Sablée
- 2 cups all-purpose flour
- ⅓ cup almond flour
- ¾ cup powdered sugar
- ½ tsp salt
- ½ cup butter
- 1 egg
Instructions
How to Make Pâte Sablée
- In the mixing bowl of a stand mixer, sift together all-purpose flour, almond flour, powdered sugar, and salt.
- Add cold butter. Mix with a petal attachment until you get a sand-like consistency.
- Add egg and mix again on a low speed.
- Place dough between two parchment papers and roll into 1/8 inch (2-3 mm) thickness.
- Transfer parchment paper with the dough on the baking sheet, pat, and chill in the freezer for at least 2 hours.
- Take the dough out of the freezer and remove the top parchment paper.
- Using a knife, cut long strings out of the dough; this will be the side of the tart.
- Using perforated tart rings, cut out circles and place them with the rings on the prepared baking sheet pan with a perforated air baking mat.
- Carefully place the strips into the ring. Press the strip onto the ring lightly. Cut the strip if it is too long, and press the stitch lightly.
- Chill tart rings in the freezer for one hour.
- Preheat oven to 320oF (160oC).
- Using a knife, trim the top of the tart.
- Bake for 20 minutes. Let tarts cool to room temperature, then remove tart rings.
Video
Notes
- The temperature of the dough is very important when shaping tarts. If it's too cold, it will break. Let it warm up on the countertop.
- If the dough is too warm and sticky, place it in the freezer for 10-15 minutes and continue shaping the tarts.
- This recipe can be made in traditional tart forms; however, use perforated rings and an air-baking mat for better results.
- Do not open the oven while baking tarts.
Nutrition
Serving: 1tart | Calories: 293kcal | Carbohydrates: 36g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 245mg | Potassium: 45mg | Fiber: 1g | Sugar: 11g | Vitamin A: 384IU | Calcium: 21mg | Iron: 2mg
