Description
This classic Pâte Sablée recipe yields a buttery, sweet tart pastry perfect for all your favorite tarts and pies. The dough is tender and crisp, with a rich, crumbly texture achieved by creaming butter and sugar before incorporating flour and egg. It’s simple to prepare and ideal for making elegant desserts.
Ingredients
Scale
Pastry Ingredients
- 150 g unsalted butter (soft, at room temperature)
- 50 g granulated sugar
- ½ tsp salt
- 1 egg
- 250 g all-purpose flour
Instructions
- Prepare Ingredients: Gather all ingredients, making sure the butter is softened to room temperature for easy creaming.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which incorporates air for a tender texture.
- Add Egg and Salt: Mix in the egg and salt until fully combined, ensuring an even distribution of flavors and moisture.
- Incorporate Flour: Gradually add the all-purpose flour, mixing gently to form a dough. Avoid overmixing to maintain a crumbly, tender pastry.
- Chill Dough: Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up and improve handling.
- Roll Out Dough: On a floured surface, roll out the chilled dough to fit your tart pan, aiming for even thickness throughout.
- Preheat Oven and Prepare Tart Shell: Preheat oven to 180°C (350°F). Line your tart pan with baking paper and add pie weights if desired to prevent puffing.
- Bake: Bake the tart shell for about 15 minutes or until it turns a golden brown, indicating it is fully cooked and crisp.
Notes
- Make sure butter is properly softened for easier creaming and better texture.
- Do not over-mix the dough once you add the flour to keep the pastry tender.
- Chill the dough sufficiently to prevent shrinkage during baking.
- Use pie weights or dry beans while baking to keep the crust flat if blind baking.
- Allow the tart shell to cool before adding fillings to avoid sogginess.
