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Pastry Dough : The Sablée Dough for Tarts (French Recipe)

2016-04-16
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Saturday April 16, 2016
  • Comments : 9 Comments
  • Languages :  English  |   Français
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   La version Française se trouve ICI
A classic French dough that is just perfect for tarts 


All recipes of Shorcrust Pastry Sablée And Sucrée

Pastry Dough : The Sablée Dough for Tarts (French Recipe)

All the Recipes of Shorcrust Pastry Sablée And Sucrée are HERE



Source of the recipe

I learned this recipe with my pastry professor who is a French “MOF” (Meilleur ouvrier de France), a top award, and I trust this recipe that’s supposed to be the best you can get from a French Pastry expert…

Ingredients

Sablée Dough
 
1 ¾ Cup Flour (250 grams)

1 pinch of Salt

⅔ Cup Butter (140 grams). To soften at room temperature

10 minutes

or more

⅓ Cup Almond Flour (30 grams)

½ Cup Sugar (95 grams). It’s better to use Icing Sugar, but regular sugar is OK

1 Egg. 2 Tablespoons or 50 grams

Steps

Sablée Dough
We first need to sift the

Flour

(1 ¾ Cup or 250 g) and the

Salt

(1 pinch)
Sablée Dough
For the following steps, you may use a stand mixer like “Kitchen Aid” like on the photos, using the “Leaf” or “paddle”, or just use some good old elbow grease.

Mix the

Butter

(⅔ Cup or 140 g) (softened but NOT MELTED OR MICROWAVED !) the

Flour

et

Salt



Make sure the

Butter

is not liquid and not too hot ! If that’s your case, wait for the butter to cool down

Sablée Dough
Sablée Dough
Then continue mixing and add the

Almond Flour

(⅓ Cup or 30 g) and the

Sugar

(½ Cup or 95 g)
Sablée Dough
Still while mixing with the paddle, add in the

Egg

(1).

DO NOT ADD WATER : this would result in a dough that will shrink while baking ! It’s a common mistake to add water. If you need to soften the dough (I never need to, by the way), add a bit of softened butter

You will need to mix for 1 to 2 minutes or until the dough is smooth

Sablée Dough
Sablée Dough
Congrats, almost done !

Kneading and Stretching (“Frasage” in French)

You need to finish by stretch it with your hands on a work surface

Sablée Dough

Sablée Dough
Sablée Dough
Form a ball of dough

Resting in the frigde

We cannot use this dough right away, as it doesn’t have the proper structure. You need to let it rest, covered with plastic wrap in the fridge for

2 hours

or more

Sablée Dough

Sablée Dough

The result and the pix



Comments for This Recipe

9 Comments
  1. On Wednesday November 30, 2016
    Dee wrote:
    Hi Francois,

    Do you need to blind bake ( put weight over) the crust for this dough ?
    Does it raise too much which makes it out of shape ?

    Thanks,
    Dee
  2. On Wednesday November 30, 2016
    François answered:
    No, blind baking is required only in some recipes. For instance, if you are making a fruit tart with a Custard (creme patissiere), then as the custard is not baked in oven, there is no other choice than blind baking and then filling. In other recipes, this is not required, but is more rare
  3. On Friday March 23, 2018
    Lola wrote:
    How do you make a chocolate version of this?
  4. On Saturday March 24, 2018
    François answered:
    I have a chocolate recipe from Pierre Hermé :

    Using the same technique, with those ingredients:

    - 2 cups (280 g) AP Flour (all purpose)
    - 1/3 cup + 1 TB (40 g) Cocoa Powder
    - 1 3/4 sticks (200 g) (7 oz) Salted Butter
    - 1/2 c (100 g) Sugar

    Book "chocolate desserts by Pierre Hermé" page 99

    Hope this helps
  5. On Friday June 8, 2018
    Lu wrote:
    Do you used powdered sugar (or icing sugar) in the chocolate dough recipe?
  6. On Saturday June 9, 2018
    François answered:
    I use regular sugar, but powder sugar works as well
  7. On Sunday November 18, 2018
    Anonymous wrote:
    I don't like almonds can I just leave the almond flour out?
  8. On Sunday November 18, 2018
    Frances Condron wrote:
    I don't like almonds can I just leave the almond flour out? What can I replace it with?
  9. On Sunday November 18, 2018
    François answered:
    you may substitute with flour

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What else to cook with Almond powder

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What to cook with...

Celery

,

5 spice powder

,

Almond extract

,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

,

Beef

,

Beef stock

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

,

Carrots

, Chicken,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

,

Choux dough

, Cilantro, Cinnamon,

Cloves

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin,

Diced bacon

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger,

Glucose

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

,

Ladyfingers

,

Lamb

,

Lard

,

Laurel (bay) leaves

,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

,

Mascarpone

,

Mascarpone cream

,

Milk chocolate

,

Milk powder

,

Mint

,

Mushrooms

,

Nutmeg

,

Olives

, Onions,

Orange juice

,

Orange zests

, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

,

Pistachio paste

,

Pistachios

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Red wine

,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

,

Shallots

, Soy sauce,

Spinach leaves

,

Strawberries

, Thyme,

Tomato paste

,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yoghurt

,



1 ¾ Cup Flour (250 g)

1 pinch of Salt

⅔ Cup Butter (140 g)

⅓ Cup Almond Flour (30 g)

½ Cup Sugar (95 g)

1 Egg