SABLE PASTRY CASE
Make and share this Sable Pastry Case recipe from Food.com.
Provided by Simon G
Categories Dessert
Time 50m
Yield 1 1/2 kg
Number Of Ingredients 5
Steps:
- Using an electric mixer with a paddle, mix the dry ingredients and add the butter in pieces, then slowly add the egg yolks. When the pastry comes together, remove from the bowl.
- Divide the pastry into workable amounts. Cover with plastic wrap and chill to a workable temperature. (Note: This pastry can be frozen).
- Below: Example using 650 grams of dough.
- Preheat the oven to 180 C (360 F).
- Roll the pastry out to 5mm thickness and butter a 20cm x 5cm (8in x 2in) flat tin. Line the tin with the pastry and then line the pastry with aluminium foil. Fill with pastry weights or beans and bake blind for 20 minutes or until the pastry is golden brown in colour. Allow to cool.
- Pour your mix into the cooled pastry case, leaving a bit of room at the top and cook tart according to the recipe.
Nutrition Facts : Calories 5052.9, Fat 289.1, SaturatedFat 176.9, Cholesterol 1346, Sodium 176.3, Carbohydrate 555.9, Fiber 13.7, Sugar 165, Protein 63.4
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
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HOW TO MAKE PâTE SABLéE FOR TARTS AND PASTRIES - KITCHN
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Estimated Reading Time 7 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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- Sanding: Add the sugar and softened butter. Using your fingertips or the palm of your hands, rub everything together until the mixture looks sandy. It's okay if there are some pea-sized butter chunks. Do not combine until the dough looks homogeneous.
- Add the egg yolk and knead until the dough no longer falls apart. If the dough feels too dry and crumbly and you are unable to gather it into a ball, add some of the egg white until the dough is smooth and easy to handle.
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