How to Make a Pate Sablee

Pate Sablee – the pastry for very delicate and sweet tarts. It requires butter at room temperature and not cold or fridge temperature. Always prepared with plenty of egg yolk, cream and vanilla because it is so rich. The best pastry for althose sweet tarts.

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Equipment:

• • tart tins: 20 to 22cm (8 – 8¾in.) single tart tin or 6-8 individual 8 or 10cm (3½ – 4 in.) tart rings or tins
  • Free standing mixer
  • rubber spatula
  • knives
  • small bowls

Ingredients for Pate Sablee:

• 100g (½ cup minus 1 Tbsp) unsalted butter at room temperature
• 50g (5¾ Tbsp) icing or confectioner’s sugar
• 2 medium egg yolks
• 1 tsp vanilla extract
• 175g (1 1/3 cups) plain or all-purpose flour
• 1 pinch of salt
• 1 Tbsp double or heavy cream

Preparation:

1. Using a  mixer with a paddle or K-shaped attachment, cream the icing sugar and butter together.
2. The mixture should turn pale and light. After a minute, add the egg yolks and vanilla extract. Mix until all is well combined
3. Scrape the sides of the bowls with a rubber spatula and add the salt, flour and ½Tbsp of cream. Mix again until the dough starts clumping. Do not overwork this dough otherwise it becomes a cake mix and not pastry. Add more cream if necessary.
4. Place the dough on a cold work surface and knead gently to make a neat smooth ball.
5. Flatten into a patty shape. Wrap in plastic wrap or cling film.
6. Chill for at least an hour or until firm.