This is part of the basic recipe section that I’m sharing with you.
Pâte sablée is an old love of mine. Tart shells are usually made with pâte sablée, so I’m sure many of you are familiar with it. The word comes from French and means “sandy”, which is the perfect word to describe it.
Compared to pâte brisée, pâte sablée is easier to make and more manageable. All you have to do is cream the butter and powdered sugar together and then beat in the egg. After that you incorporate the flour into the wet ingredients and work the mixture until the dough comes together, making sure you’re not overmixing it.
You may play with your pâte sablée by adding different spices, ground nuts, orange zest, lemon zest or even cocoa powder, to alter the flavour.
Yield 1 tart - 24 cm
The basic recipe for pâte sablée.
- 150 g butter
- 1/3 cup powdered sugar
- 1 medium egg
- 2 cups all-purpose flour
- A pinch of salt
- Beat sugar and butter together until light and fluffy.
- Add the egg and keep beating.
- Add the flour and a pinch of salt and mix until the dough comes together.
- Shape the dough into a disc, cover it in plastic wrap and put it in the fridge for 30 min to 1 hour.
- You may also prepare the dough 1 day ahead, and keep it in the fridge. If you want to save it for longer, wrap it well and keep it in the freezer, for up to 2 months and just let it defrost before using.
- When ready to use, bring the dough out of the fridge and let it in the counter for about 10 minutes before starting to roll.
- Roll the dough between two shits of baking paper, or over a floured surface.
- Butter and flour the baking pan. Place the dough in the baking pan and puncture the bottom of the raw crust with a fork. This prevents it from puffing up during the baking process.
Depending on your use, you may decide to blind bake the tart shell, or bake it with the filling inside.
In case you are fully blind baking the tart shell follow the below steps:
- Place a baking paper over it and fill it with pie weights or beans, and bake in the preheated oven at 180 degrees Celsius for 15 minutes.
- After 15 min, bring it out, remove the pie weights and put it again in the oven.
- Bake for another 20-25 minutes, until the shell, is golden brown.
- Let it cool completely before filling.
In case you are partly blind baking the tart shell follow the below steps:
- Place a baking paper over it and fill it with pie weights or beans, and bake in the oven for 15 minutes.
- After 15 min, bring it out, remove the pie weights and put it again in the oven for 5 minutes.
- Remove from the oven, let it cool for around 5 minutes, then fill it with the desired filling and put it in the oven to cook.
Note: You make bake the tart shells in a big tart pan, or in smaller ones to create beautiful tartlets as I’ve done in the pictures.
It is very important that the oven is fully preheated before you put the tart.
1 cup = 240 ml