How to make Pâte Sablée

Pâte Sablée is a sweet and rich pastry made with flour, butter, icing sugar and egg yolk.

It’s rich and buttery and melts in the mouth. The proportion of butter to flour is much higher than in pâte sucrée (sweet dough), pâte brisée (Savoury Pie Dough) or Tart Pie Dough (Pâte à foncer).

Pâte Sablée is more fragile and difficult to handle due to the high butter content and use of egg yolk. The less the dough is handled the better. It should be kept cool at all times during handling, otherwise the butter will melt and toughen the dough during baking.

What should you use Pâte Sablée for?

It’s the best used for making shells for small fruit tartlets, lemon tarts, pecan pies and custard tarts. The shells are fragile, delicate and with a melt in the mouth texture. It can also be used as a base for cheese cake.

Pâte Sablée tarts are best eaten same day, so you can only use it if you plan to eat the tart, the same day.

It can also be used to make delicate cookies, that look like shortbread cookies, but are finer and more delicate, and melt in the mouth.

Pâte Sablée tarts cannot be kept in the fridge otherwise they’ll  become soggy and unpleasant. They are best assembled just before serving.

Storage of Pâte Sablée Dough

If double wrapped, airtight, it will keep perfectly in the fridge for up to one week, or for up to 3 months in the freezer.

Michel used Pâte Sablée to make Sablés with blueberry mousse, Mini sablés, Catalan tart, Pecan pie, Pear clafoutis and mince pies.

How to Make Pâte Sablée

Heap the flour on the counter and make a well in the centre. Add the butter, sugar and salt into the well. With your fingertips mix and cream the butter with the sugar and salt.

 then add the egg yolks and work them in delicately with your fingertips.

Little by little, draw the flour into the centre and work the mixture delicately with your fingers

until it forms a homogenous dough (the dough comes together).

Using the palm of your hand, push the dough away from you 3 to 4 times until it’s completely smooth.

Form into a disk, wrap with cling film and put in the fridge until ready to use.

Michel Roux's Pâte Sablée

Original Recipe:  Pastry: savoury and Sweet by Michel Roux

Preparation time: 8 minutes; Makes: 650g (1Ib 7oz)

Ingredients

  • 250g (2 cups, 8.8oz) all-purpose flour
  • 200g (7oz, 13 tablespoons ) butter cut into small cubes and slightly softened
  • 100g (3.5oz) confectioners (icing) sugar
  • Pinch of salt
  • 2 medium egg yolks (you must use medium size egg yolks)

Instructions

  1. Heap the flour on the counter and make a well in the centre. Add the butter, sugar and salt into the well. With your fingertips mix and cream the butter with the sugar and salt, then add the egg yolks and work them in delicately with your fingertips.
    Little by little, draw the flour into the centre and work the mixture delicately with your fingers until it forms a homogenous dough (the dough comes together).
  2. Using the palm of your hand, push the dough away from you 3 to 4 times until it’s completely smooth. Form into a disk, wrap with cling film and put in the fridge until ready to use.
  3. Pâte Sablée is more fragile and delicate to work with than pâte sucrée, but it melts in the mouth like no other dough. If well wrapped, it will keep perfectly in the fridge for up to one week, or for up to 3 months in the freezer.

myfavouritepastime.com

Egg Sizes      Minimum weight per egg

Jumbo          70 g (2.5oz)
Extra Large  63 g (2.2oz)
Large            56 g (2 oz)
Medium       49 g (1.7oz)

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s