This sweet buttery pastry is essentially the same dough use to make shortbread butter cookies or what the French call sablés. There are many variations and this one uses icing sugar instead of regular sugar. The icing sugar produces a tart shell that holds its shape better as it cooks and has a finer crumb.
Ingredients
- Makes enough for two 9 inch (20 cm) tarts
-
- 9 ounces (250g) butter, at room temperature, cut into small cubes
- 1 moist vanilla bean,
- 1 1/3 cups (170g) icing sugar
- 2 eggs, at room temperature
- 1-2 tablespoons of water, as needed
- 4 cups (500g) regular flour
-
Instructions
- Place the butter in the bowl of a food processor. Flatten the vanilla bean and split in half horizontally. Using the edge of a small knife or a spoon, scrape out the seeds and add to the butter. Process until smooth, then add the sugar and blend until soft and white. Add the eggs, process to blend. Open the lid and scrape down the sides. Add the flour and process just until the flour is incorporated. Touch the dough. If it is crumbly and does not clump together when pinched, add 1-2 tablespoons of water and process 10-15 seconds. Do not overprocess, the dough should just begin to clump together.
- When the dough is ready, turn out onto a floured work surface and gently shape into a ball. Using a knife, cut the dough in two and flatten each piece into a disk. Wrap the disks in plastic film and refrigerate for at least 30 minutes. If you are only making one tart shell, you can keep the unused dough in the refrigerator for 2 days or freeze for up to 3 months.
- To bake, butter the bottom and sides of a tart mould and line with parchment paper. Roll the dough out on a floured work surface or between two sheets of lightly floured parchment paper to form a large circle. Prick all over with a fork, around 20 times. Transfer the rolled dough to the prepared mould and gently press into place. If the dough breaks, smooth it back together. Fold and press the dough over the edge and then remove the excess with a knife or by rolling the pin over the top edge of the tart mould. Refrigerate for at least 30 minutes.
- Heat oven to 350°F/180°C. For a partially baked shell that will be filled and baked again, cook 15 minutes or until lightly browned. Remove from the oven and cool before filling.
- For a fully baked shell, cook 25-30 minutes or until evenly browned.
3.1
https://www.charlottepuckette.com/recipes/desserts/pate-sablee/
