Classic Pate Sablee Food
PATE SABLEE
This rich dough is soft and a little difficult to roll, but it can be easily pressed into a tart shell -- and patched as needed. Use this recipe when making our Hazelnut Frangipane Tart with Apricots and Softly Whipped Creme Fraiche.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart shell
Number Of Ingredients 4
Steps:
- With a standing mixer on medium speed, beat butter and sugar until pale and fluffy, about 3 minutes. Reduce speed to medium-low. Add flour and salt, and beat until just combined and crumbly (do not overmix). Shape dough into a 9-inch round disk, and wrap in plastic. Refrigerate at least 30 minutes (or up to 2 days), or freeze for up to 1 month.
CLASSIC PATE SABLEE
Pate Sucree and Pate Sablee: The French oftenuse these two classic crusts for tarts. Pate sucree is light and crisp; pate sablee is richand crumbly (indeed, its name comes fromthe French word for "sand"). The former is alittle easier to roll out; the latter can bepressed into the pan with your fingertips.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Number Of Ingredients 5
Steps:
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale andfluffy, about 3 minutes; mix in vanilla. Addthe flour and the salt, and mix on medium-low speed until just combined and crumbly,about 15 seconds (do not overmix). Pat the dough into a disk, and wrap in plastic.Refrigerate at least 1 hour and up to 2days, or freeze up to 1 month.
PâTE SABLéE
Pâte sablée is essentially a sugar-cookie dough used to produce a crumbly, sandy pastry crust. In fact, "sablée" comes from the French word for "sand." Because the dough is very soft, it can be difficult to roll out; instead, press it gently into the pan. Any scraps of dough can be cut out and baked into cookies.
Yield Makes enough for one 9-inch tart
Number Of Ingredients 4
Steps:
- With an electric mixer on medium, beat butter and sugar until pale and fluffy, 3 minutes. Reduce speed to medium-low. Add flour and salt; beat until just combined and crumbly (do not overmix). Shape dough into a disk, and wrap in plastic. Refrigerate 1 hour or up to 2 days, or freeze up to 3 months (thaw in refrigerator before using).
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- Beat the butter and powdered sugar in the bowl of a stand mixer until creamy.Since the butter is softened, it should combine easily with the powdered sugar to create a creamy, homogeneous mixture.
- Beat in the egg yolk. Keep mixing until the egg yolk is fully combined. Stop the mixer and scrape down the sides and bottom of the bowl.
- Add the flour: With the mixer on low speed, beat in the salt and flour — just until the dough comes together and there is no more visible flour. Like most batters and doughs, be careful not to overmix. The dough should be able to be pressed together between your fingertips and hold when done. If the dough appears dry or doesn't hold together at this point, lightly mix in up to 1 tablespoon cream or milk.
- Chill the dough before rolling: Dump the contents of the mixer bowl on a piece of plastic wrap. Gather the dough together and press it into a round disk. This will make rolling it out into a circle easier. Wrap in plastic wrap, and chill for at least 1 hour, or up to 2 days.
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