Classic Sweet Tart Pastry (Pâte Sablée)
Pâte Sablée, or Classic Sweet Tart Pastry, is a fundamental recipe perfect for creating delightful tart shells. This buttery dough results in a cookie-like texture that is both crumbly and tender, making it an excellent choice for low-height fillings or those that do not require further baking. Ideal for sweet pastries, it’s particularly suited for fruit tarts, lemon curd, and ganache tarts, providing a delicious foundation for various dessert creations.
Ingredients
- •150 g unsalted butter (soft, at room temperature)
- •0.5 tsp salt
- •50 g granulated sugar
- •1 large egg
- •250 g all-purpose flour
Instructions
- 1
Whisk together the butter with the sugar and salt until it's creamy and homogeneous.
- 2
Add the egg and whisk it in until it’s back to creamy.
- 3
Add the flour and mix it in using a spatula.
- 4
When the spatula doesn’t help anymore, finish mixing with your hands.
- 5
Place the dough on a clean surface and knead only until fully homogeneous and no longer sticking to your hands.
- 6
Roll out the dough between two sheets of baking paper to 2mm thick.
- 7
Refrigerate the dough for 2 hours or until firm.
