Description
This classic Pâte Sablée recipe creates a tender, sweet tart pastry perfect for all your favorite tart fillings. With its rich buttery flavor and crumbly yet delicate texture, this tart crust will elevate your desserts to the next level. The dough is easy to prepare and requires chilling before rolling out and baking to perfection.
Ingredients
Scale
Ingredients
- 150 g unsalted butter (soft, at room temperature)
- 50 g granulated sugar
- ½ tsp salt
- 1 egg
- 250 g all-purpose flour
Instructions
- Prepare ingredients: Gather all ingredients and make sure the butter is softened and at room temperature for easy creaming.
- Cream butter and sugar: In a mixing bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy, which helps create a tender crust.
- Add egg and salt: Mix in the egg and salt until fully incorporated into the butter and sugar mixture, ensuring even flavor and structure.
- Incorporate flour: Gradually add the all-purpose flour while mixing to form a dough; be careful not to over-mix to maintain tenderness.
- Chill the dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up, making it easier to roll and bake evenly.
- Roll and fit dough: On a floured surface, roll out the chilled dough to fit your tart pan, ensuring an even thickness.
- Preheat and bake: Preheat your oven to 180°C (350°F). Line the tart pan with baking paper and add pie weights if desired to prevent shrinking, then bake the crust for about 15 minutes or until it turns a golden brown.
Notes
- Using cold butter and chilling the dough is crucial for a flaky and tender crust.
- You can blind bake the crust with pie weights to avoid puffing up and shrinking.
- Let the crust cool completely before adding fillings to prevent sogginess.
- The crust can be stored in the refrigerator wrapped in plastic wrap for up to 2 days or frozen for up to 1 month.
