Pate Sablee Recipes
THE BEST PâTE SABLéE, SWEET SHORTCRUST PASTRY
This Pâte Sablée aka Sweet shortcrust pastry makes the perfect French tart crust to use for your favorite tartlets, be it be chocolate tart, lemon tart, or any fruit tart!
Provided by Kata
Categories Dessert
Time 2h15m
Number Of Ingredients 6
Steps:
- Measure and cut butter into chunks and place it into the freezer for a few minutes
- Sift together dry ingredients; flour, icing sugar, almond, salt
- Add very cold butter chunks into the dry ingredients, and rub the mixture between your hands until it becomes a sand-like consistency
- Add egg into the mixture and mix with your hands just until the dough comes together
- Knead the dough with the palm of your hand for a minute or two, just until the dough becomes smooth. Do not over-knead the dough and do not use mixer, neither a food processor
- If the dough is too warm and sticky, place it into the fridge for 10-15 minutes first. Otherwise, continue with rolling the dough out into 2mm thickness between two Silicone baking mat.
- Place the dough into the freezer for 15 min in between the two Silicone baking mat.. Do not remove the mat at this point
- Prepare your oven rack with the Perforated "air" baking mat and Perforated tart rings on top
- Take the dough out from the freezer, remove the top of the silicone mat and using one of the Perforated tart rings, cut out 8 circles - this will be the bottom of your tart. Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by one
- If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer many times depending on the temperature of your kitchen. It is extremely important to work with a dough which is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it
- Cut 8 long strips out of the dough, this will be the side of the tart
- Carefully place the strips into the ring one by one. Press each strip onto the ring so it sticks to it
- Place the Perforated tart ring with the pastry dough in them into the freezer for 1 hour
- Pre-heat the oven to 160C / 320F
- After 1 hour, trim the top of the pastry with a sharp knife
- Bake for 20 min, then carefully remove the rings and bake for another 5 -10 min until golden brown. At the 20 min mark the pastry should be already somewhat baked and therefore will contract within the ring. If the pastry feels stuck into the ring, bake it for further 1-2 minutes
- Let the pastry cases cool on the Perforated "air" baking mat before filling
Nutrition Facts : Calories 270 kcal, Carbohydrate 33 g, Protein 5 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 53 mg, Sodium 11 mg, Fiber 3 g, Sugar 11 g, UnsaturatedFat 4 g, ServingSize 1 serving
CLASSIC PATE SABLEE
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
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.
PATE SABLEE
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
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.
PâTE SABLéE
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
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).
More about "pate sablee recipes"
PâTE SABLéE (FRENCH SHORTCRUST PASTRY) - A BAKING JOURNEY
From abakingjourney.com
4.8/5 (5)Total Time 2 hrs 55 minsCategory DessertCalories 2028 per serving
- Mix the Flour, Icing Sugar and Salt in the bowl of your Food Processor. Add the cold Butter cut into small cubes, then pulse to blend until you get very thin crumbs. You shouldn't see any large lumps of butter anymore.
- Sift the Flour, Icing Sugar and Salt into a large mixing bowl. Stir to combine, then add the cold Butter cut into small cubes. Cut the butter into the dry ingredients using your fingers or a Pastry Blender (see note 2).
- Assemble the dough into a large ball and place it between two sheets of baking paper. Roll into a large, thin circle using a Rolling Pin (see note 4). Place the rolled pastry over a flat tray and leave in the fridge to rest and chill for at least an hour, or up to 24 hours.
HOW TO MAKE PâTE SABLéE: CLASSIC PâTE SABLéE RECIPE
From masterclass.com
Estimated Reading Time 3 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.)
HOW TO MAKE PâTE SABLéE – MY FAVOURITE PASTIME
From myfavouritepastime.com
PâTE SABLéE (SHORTBREAD) DOUGH RECIPE - TASTINGTABLE.COM
From tastingtable.com
HOW TO MAKE PâTE SABLéE FOR TARTS AND PASTRIES | KITCHN
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.
ALMOND PâTE SABLéE | FLOUR & FIG
From flourfig.com
PATE SABLEE RECIPE ( CRUMBLY SWEET PASTRY SHELL RECIPE)
From bakerrecipes.com
PâTE SABLéE RECIPES - PASTRY & BAKING - EGULLET FORUMS
From forums.egullet.org
PATE SABLEE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CHOCOLATE PâTE SABLéE TART CRUST (VIDEO) - SPATULA DESSERTS
From spatuladesserts.com
PATE SABLéE (TENDER TART DOUGH) - THE HOME CHANNEL
From thehomechannel.co.za
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
PâTE SABLéE RECIPE FROM SWEET BY JAMES MARTIN - EASY RECIPES
From recipegoulash.cc
BEST TENDER TART DOUGH RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
WHAT IS PâTE SABLéE? - COOKTHINK
From cookthink.com
PâTE SABLéE (SWEET TART DOUGH) - EVERYDAY PIE
From everydaypie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love