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The Crumbled Sweetened Short Pastry (‘sablée’)

2016-04-16

   La version Française se trouve ICI
A classic French dough that is just perfect for tarts 

Don't forget to share your photos once you tried this recipe! HERE 







Video


Source of the recipe

A recipe I learned with my pastry professor, Stéphane Tréand in Costa Mesa, California

Sablée Dough


 
Sablée Dough
See the article I wrote about Stéphane Tréand's school HERE

 

Ingredients

Sablée Dough

565 g (1 ¼ lbs ) : 2 tartes de 7.87" (or 7 7/8" or 20 cm) in diameter, ou 1 tarte de 11.02" (or 11 1/32" or 28 cm) in diameter

 
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). Icing Sugar is a better choice

1 Egg. 2 Tablespoons or 50 grams

 

282 g ( 10 oz ) : Pour 1 tarte de 7.87" (or 7 7/8" or 20 cm) in diameter, ou un carré de 7.08" (or 7 3/32" or 18 cm) de côté

 
¾ Cup Flour (125 grams)

1 pinch of Salt

⅓ Cup Butter (70 grams). To soften at room temperature

10 minutes

or more

3 Tablespoons Almond Flour (15 grams)

3 Tablespoons Sugar (47.5 grams). Icing Sugar is a better choice

½ Egg. 1 Tablespoon or 25 grams

 

Pour 1 tarte de 8.26" (or 8 17/64" or 21 cm) in diameter, ou un carré de 7.48" (or 7 31/64" or 19 cm) de côté, ou un rectangle de 3.93" (or 3 15/16" or 10 cm) x 13.77" (or 13 25/32" or 35 cm)

 
1 Cup Flour (137.8 grams)

1 pinch of Salt

⅓ Cup Butter (77.1 grams). To soften at room temperature

10 minutes

or more

3 Tablespoons Almond Flour (16.5 grams)

4 Tablespoons Sugar (52.3 grams). Icing Sugar is a better choice

0.5 Egg. 1 Tablespoon or 25 grams

 

Pour 1 tarte de 9.05" (or 9 1/16" or 23 cm) in diameter, ou un carré de 7.87" (or 7 7/8" or 20 cm) de côté

 
1 ¼ Cup Flour (165.3 grams)

1 pinch of Salt

½ Cup Butter (92.5 grams). To soften at room temperature

10 minutes

or more

3 Tablespoons Almond Flour (19.8 grams)

¼ Cup Sugar (62.8 grams). Icing Sugar is a better choice

0.6 Egg. 1 Tablespoon or 30 grams

 

Pour 1 tarte de 7.08" (or 7 3/32" or 18 cm) in diameter, ou un carré de 6.29" (or 6 19/64" or 16 cm) de côté

 
⅔ Cup Flour (101.2 grams)

1 pinch of Salt

4 Tablespoons Butter (56.7 grams). To soften at room temperature

10 minutes

or more

2 Tablespoons Almond Flour (12.1 grams)

3 Tablespoons Sugar (38.4 grams). Icing Sugar is a better choice

0.4 Egg. 2 teaspoons or 20 grams

 

For 400 g (1 lbs 14 oz )

 
1 ¼ Cup Flour (176.9 grams)

1 pinch of Salt

½ Cup Butter (99.1 grams). To soften at room temperature

10 minutes

or more

4 Tablespoons Almond Flour (21.2 grams)

⅓ Cup Sugar (67.2 grams). Icing Sugar is a better choice

0.7 Egg. 1 Tablespoon or 35 grams

 

For 300 g ( 11 oz )

 
1 Cup Flour (132.7 grams)

1 pinch of Salt

⅓ Cup Butter (74.3 grams). To soften at room temperature

10 minutes

or more

3 Tablespoons Almond Flour (15.9 grams)

4 Tablespoons Sugar (50.4 grams). Icing Sugar is a better choice

0.5 Egg. 1 Tablespoon or 25 grams

 

You will need...

Steps

1. Start by sifting the

Flour

(1 ¾ Cup or 250 g) and the

Salt

(1 pinch) over the mixing bowl
Sablée Dough

2. 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

3. Mix the

Butter

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

Flour

et

Salt

Sablée Dough

4.  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

5. Then continue mixing and add the

Almond Flour

(⅓ Cup or 30 g) and the

Sugar

(½ Cup or 95 g)
Sablée Dough

6. Still while mixing with the paddle, add in the

Egg

(1)

7.  DO NOT ADD WATER : this would result in a dough that would shrink while baking ! It's a common mistake to add water
Sablée Dough

8.  You will need to mix for

a few seconds

only. Beginners make the mistake to knead too long, which will make the crust too hard while baking
Sablée Dough

9. Even if the dough seems a little bit crumbling, stop kneading
Sablée Dough

Kneading and Stretching ("Frasage" in French)

10. You need to finish by stretch it with your hands on a work surface, just a couple times
Sablée DoughSablée Dough

11. Shape a ball with the dough
Sablée Dough

Resting in the fridge

12. We cannot use this dough right away, as it doesn't have the proper structure.

13.  You need to let it rest, covered with plastic wrap in the fridge for

2 hours

or more
Sablée Dough


Sablée Dough


 

The other recipe of Shorcrust Pastry Sablée And Sucrée

The Creamed Sweetened Short Pastry (‘sucrée’)



 

The result and the pix





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Comments for This Recipe

11 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
    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
    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
    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
    you may substitute with flour
  10. On Wednesday July 10, 2019
    rose wrote:
    hello,

    what time and temperature should this be baked at? thank u
  11. On Wednesday July 10, 2019
    Usually at 340 °F / 170 °C, until lightly golden.

    Make sure to :
    1- roll out the dough and place it onto your mold
    2- rest in the fridge for at least

    1 hour


    3- Then bake

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What to cook with...

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apple liquor

,

Apple syrup

,

Apples

,

Apricot

, Avocado,

Basil

,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Brown sugar

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

,

Cherry

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

, Cocoa Powder,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Corn

,

Cream

,

Cream of Tartar

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Figs

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Garlic powder

,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

,

Gold leaf

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

, Hazelnuts,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

,

Kirsch liquor

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

, Lemon juice, Lemon zests, Lime,

Lobster

,

Madeira

,

Mandarine

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

,

Mousseline cream

,

Mozzarella

, Mushrooms, Neutral gel,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

,

Paprika

,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Peaches

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Port wine

,

Potato starch

,

Potatoes

,

Powdered anis

, Puff dough,

Puff pastry paring

,

Rabbit

,

Raisins

, Raspberries,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

, Sablée Dough, Saffron,

Salmon

,

Salted butter

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

, Strawberries,

Strawberry jam

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste, Tomatoes,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

, Vanilla sugar,

Vegetable shortening (crisco)

,

Velvet spray

,

Wafer paper

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

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