Pâte Sablée Recipes

PATE SABLEE

Pate Sablee image

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

Ingredients

2 sticks (16 tablespoons) unsalted butter, room temperature
3/4 cup confectioners' sugar
2 cups all-purpose flour
1 teaspoon salt

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

Classic Pate Sablee image

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

Ingredients

8 ounces (2 sticks) unsalted butter, softened
3/4 cup confectioners' sugar
4 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon salt

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.

CRUMBLY SWEET PASTRY (PATE SABLEE) WITH ALMONDS

Crumbly Sweet Pastry (Pate Sablee) with Almonds image

Provided by Food Network

Yield 2 9 to 10 inch tart shells

Number Of Ingredients 6

Ingredients

8 tablespoons (1 stick) unsalted butter, softened
1 cup plus 6 tablespoons confectioner's sugar, sifted
1 egg
1 teaspoon salt
1 1/4 cups all purpose flour
1/2 cup ground almonds

Steps:

In an electric mixer, cream together butter and sugar until light and fluffy. Add egg and salt and beat until combined. Stir together flour and almonds and add to butter mixture. Slowly mix just until flour is evenly moistened. Do not let it form a ball. Remove dough from bowl onto a lightly floured work surface and form into 2 balls. Flatten each ball into a disk, wrap well, and refrigerate a minimum of four hours or as long as 4 days.
These two different pastry doughs have very different textures. The first is flaky due to the incorporation of butter in small pieces: as the dough cooks, the butter melts and the water in it turns to steam and puffs up the dough. The second dough is tender and crumbly: the butter is well creamed as for a cookie; the confectioner's sugar adds tenderness due to the cornstarch it contains; the ground almonds, which can be substituted for some of the flour in any pastry dough recipe, add an interesting graininess.

PâTE SABLéE

Pâte Sablée image

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

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
3/4 teaspoon salt

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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2020-01-21 Peel away the top layer and fit the tart into a 9-inch round tart pan. Gently lift the edges and then press the dough down into the shape of the pan. …
From thekitchn.com
Estimated Reading Time 6 mins

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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HOW TO MAKE PâTE SABLéE: CLASSIC PâTE SABLéE RECIPE

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2020-06-22 How to Make Pâte Sablée: Classic Pâte Sablée Recipe. Written by the MasterClass staff. Last updated: Nov 8, 2020 • 2 min read. From the …
From masterclass.com
2.9/5 (22)
Category Dessert
Cuisine French
Total Time 2 hrs 10 mins

1. In a stand mixer fitted with the whisk attachment, beat butter and sugar together until light and fluffy. Add the egg yolk, and continue to whisk until completely combined.
2. Add the flour and salt, and mix on low speed just until there are no more visible flour spots—overmixing will lead to a tough texture, as with similar batters and soft doughs.
3. Transfer the dough to a large sheet of plastic wrap. Using the plastic, compress into a disc and seal tightly. Chill in the refrigerator for at least 2 hours.
4. When ready to use, remove dough from the refrigerator and let it warm up for a few minutes. Instead of lightly flouring your work surface, roll the dough out between two sheets of parchment paper, transfer to a tart pan and trim the edges with a paring knife. (If you’re having trouble rolling the dough in one piece, gently press the dough directly into the tart pan instead of using a rolling pin; just use the bottom of a glass or a measuring cup to achieve a level, even surface.)

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4.7/5 (3)
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PâTE SABLéE | RECIPES WIKI | FANDOM

Pâte sablée is the richest of the French short pastry crusts. It is used to make sweet flans and tarts. A pâte sablée is made with butter, flour or powdered almonds, butter, egg, sugar and flavored with vanilla. It has more calories than a pâte brisée or pâte sucrée and the most flavor. Community content is available under CC-BY-SA ...
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PATE SABLEE | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds. Pate Sablee. See original recipe at: blog.sina.com.cn. kept by Lacey.H recipe by blog.sina.com.cn. Categories: Dessert; French; pate sablee; Pie Crust; print. Ingredients: 250g cake flour 100g …
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THE BASICS: CHOCOLATE PâTE SABLéE | BUTTERMILK LIPSTICK

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ALMOND PâTE SABLéE | FLOUR & FIG

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LA PâTE SABLéE - SOS RECETTE

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PâTE SUCRéE VS PâTé SABLéE | MISS BUTTERCUP

That said, the main difference between Pâte Sucrée and Pâté Sablée is the texture of the dough once it’s baked. Pâte Sucrée yields a light and flaky crust whereas the crust of Pâté Sablée is prized for its crumbly, sand-like texture. Of course, there are some other differences between these two scrumptious shortcrust pastry doughs ...
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SHORTBREAD PASTRY | SHORTBREAD RECIPE | SBS FOOD

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