Pâté Sablée
for pastry tarts
serves 4
If you are making a tart then this is the dough recipe to make it right. A buttery shell that is more crumbly than flaky, dryer than an apple pie crust, is far from dry. Using warmed butter creamed with the sugar worked completely into the dough (not cold like many pastry doughs) to create the crumbly texture.
Blind bake your crust according to the filling. A filling like fruit and whipping cream needs to be fully cooked; with a classic like Gateau Basque, a shell only partially baked is best.
Blind Baking a crust is baking before filling with parchment paper on the dough and pie weights.
ingredients:
1/3 cup powdered sugar
8 tablespoons butter - room temperature
1 large egg yolk
1/2 teaspoon of salt
1 1/4 cups 00 flour - or all-purpose
equipment:
Mixer
rolling pin
parchment paper
pie weights
instructions:
#1: Beat the butter and sugar together until smooth
#2: Add the egg yolk and mix until fully combined, Scrape sides down to ensure yolk is fully combined.
#3: Add flour and salt mixing at low speed to combine. Do not overmix.
#4: Place dough on plastic wrap and press into a disk shape. If the dough will not hold together add a couple of drops of cream. Chill for at least 30 minutes and up to 24 hours.
#5: Remove from refrigerator and let it warm up slightly so that you can roll it out.
#6: Roll between parchment paper with a touch of flour so it won't stick into a 11 inch circle
#7: Remove bottom parchment paper and slide into a 11 inch tart pan. Press into corners and cut-off excess. Chill in refrigerator lightly covered with plastic.
#8: Pre-heat oven to 375ºF.
#9: Blind bake the tart. Line with parchment paper and fill with pie weights. Bake about 20 minutes looking for just browning edges. Remove and remove pie weights and paper.
#10: To fully bake the tart crust bake an additional 5 to 10 minutes looking for a golden color.