HOW TO MAKE PÂTE SABLÉE FOR TARTS AND PASTRIES | KITCHN
|8 tablespoons unsalted butter, room temperature|
|1/3 cup powdered sugar|
|1 large egg yolk|
|1/2 teaspoon salt|
|1 1/4 cups all-purpose flour|
|1 tablespoon cream or milk, if needed|
- Beat the butter and powdered sugar in the bowl of a stand mixer until creamy.Since the butter is softened, it should combine easily with the powdered sugar to create a creamy, homogeneous mixture.
- Beat in the egg yolk. Keep mixing until the egg yolk is fully combined. Stop the mixer and scrape down the sides and bottom of the bowl.
- Add the flour: With the mixer on low speed, beat in the salt and flour — just until the dough comes together and there is no more visible flour. Like most batters and doughs, be careful not to overmix. The dough should be able to be pressed together between your fingertips and hold when done. If the dough appears dry or doesn't hold together at this point, lightly mix in up to 1 tablespoon cream or milk.
- Chill the dough before rolling: Dump the contents of the mixer bowl on a piece of plastic wrap. Gather the dough together and press it into a round disk. This will make rolling it out into a circle easier. Wrap in plastic wrap, and chill for at least 1 hour, or up to 2 days.
- When ready to roll, remove the dough from fridge and let soften on the counter. Now the butter in the dough has chilled and firmed up enough to hold together when you roll it, but it's probably actually a bit too firm. Let it warm up on the counter just enough so it's still cool to the touch, but starting to feel pliable.
- Roll the dough out to an 11-inch circle between two sheets of wax paper. To prevent sticking or adding more flour, roll the dough between two pieces of wax paper. Be sure not to press too hard at the edges or thin them out; rotate the dough to keep its round shape.
- Transfer the dough to the tart pan: Peel away the top layer of wax paper, and invert the crust into the tart pan. Peel away the top layer and fit the tart into a 9-inch round tart pan. Gently lift the edges and then press the dough down into the shape of the pan. Continue around until the dough is snug in the bottom and sides of the pan. Trim the edges by simply running a paring knife around the top edge of the pan. Save any scraps to repair cracks that may occur during baking.
- Wrap the pan loosely in plastic and chill 30 minutes.
- Preheat the oven to 375°F.
- Blind-bake the tart, about 30 minutes: Line the chilled dough with parchment paper or foil. Fill the inside with pie weights or beans and bake until the edges just begin to brown. Remove the pie weights.
- Fully bake the tart, if needed: To fully bake, continue baking the tart crust without the pie weights for 5 to 10 more minutes, until the center of the crust is golden.
SaturatedFatContent 8.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 20.0 g, SugarContent 5.0 g, ServingSize Serves 8, ProteinContent 2.5 g, FatContent 13.0 g, Calories 205 cal, SodiumContent 99.4 mg, FiberContent 0.5 g, CholesterolContent 0 mg
SABLE COOKIES RECIPE | MARTHA STEWART
Provided by: Martha Stewart
Categories: Cookie Recipes
Yield: Makes about 110
|3/4 cup (1 1/2 sticks) unsalted butter, plus more for baking sheets|
|2/3 cup sugar|
|2 large egg yolks|
|Pinch of salt|
|1 teaspoon pure vanilla extract|
|2 cups all-purpose flour, plus more for work surface|
|1 large egg yolk, for brushing as needed|
|Sanding sugar, if desired|
- Line baking sheet with parchment paper or a nonstick baking mat; set aside.
- Place butter and sugar in the bowl of a food processor; process until creamy. Add egg yolks, salt, and vanilla; process for 30 seconds until combined. Add 1 cup flour and process until smooth. Add remaining cup of flour to processor; process to combine. Turn dough out onto work surface and form into flat square; wrap with plastic wrap and transfer to refrigerator until chilled.
- Place a nonstick baking mat on work surface. Place half of the chilled dough on baking mat; top with a sheet of plastic wrap. Roll out dough between baking mat and plastic wrap until it is 1/8-inch-thick. Transfer to fridge to chill until firm, about 30 minutes. Repeat process with remaining dough.
- Using a 2-inch round fluted cookie cutter, cut out dough and transfer to prepared baking sheets. Transfer baking sheets to refrigerator until dough is chilled, about 20 minutes. Roll out scraps, and repeat. Repeat process with remaining dough. Transfer to refrigerator and chill until firm, about 30 minutes.
- Preheat oven to 325 degrees.
- Mix together remaining egg yolk with 1 teaspoon water; brush tops of cookies with egg white mixture. Sprinkle with sanding sugar, if desired. Transfer to oven. Bake until cookies are pale golden, 12 to 15 minutes. Transfer to a wire rack to cool.
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Provided by: Mauritian Cuisine Chef