Classic Sweet Tart Pastry (Pâte Sablée)
By Sophia Reed
Pâte Sablée, or Classic Sweet Tart Pastry, is a fundamental recipe perfect for creating delightful tart shells. This buttery dough results in a cookie-like texture that is both crumbly and tender, making it an excellent choice for low-height fillings or those that do not require further baking. Ideal for sweet pastries, it’s particularly suited for fruit tarts, lemon curd, and ganache tarts, providing a delicious foundation for various dessert creations.
Ingredients
- •150 g unsalted butter (soft, at room temperature)
- •0.5 tsp salt
- •50 g granulated sugar
- •1 large egg
- •250 g all-purpose flour
Instructions
- 1
Whisk together the butter with the sugar and salt until it's creamy and homogeneous.
- 2
Add the egg and whisk it in until it’s back to creamy.
- 3
Add the flour and mix it in using a spatula.
- 4
When the spatula doesn’t help anymore, finish mixing with your hands.
- 5
Place the dough on a clean surface and knead only until fully homogeneous and no longer sticking to your hands.
- 6
Roll out the dough between two sheets of baking paper to 2mm thick.
- 7
Refrigerate the dough for 2 hours or until firm.
- 8
Remove the dough from the fridge and unstick the paper from both sides.
- 9
Use the tart ring to cut the base disc.
- 10
Place the paper, dough, and ring onto a dish that can fit your freezer.
- 11
Cut strips of dough for the sides and press them into place.
- 12
Freeze the dough inside the pan or ring for 1 hour or up to 2 days.
- 13
Preheat the oven to 160°C / 320°F.
- 14
Poke the base of the tart with a fork 4-6 times to prevent inflation.
- 15
Bake the tart while frozen for 12-18 minutes.
- 16
Remove the tart from the oven and let it cool completely before unmolding.
