Description
Pâte Sablée, or sweet shortcrust pastry tart shells, are the epitome of buttery goodness and versatility in baking. This classic French pastry recipe offers a delightful crumbly texture that serves as an ideal canvas for both sweet and savory fillings. Whether you’re hosting a sophisticated dinner party or a casual gathering, these tart shells will impress your guests with their delicate flavor and elegant presentation. With simple ingredients and straightforward preparation steps, even novice bakers can master this technique. Elevate your dessert game by filling these shells with luscious fruits, rich chocolate ganache, or smooth pastry cream for an unforgettable treat.
Ingredients
Scale
- 90 g powdered sugar
- 230 g pastry flour (or all-purpose flour)
- 30 g almond flour
- Pinch of salt
- 110 g unsalted butter (very cold, cut into chunks)
- 50 g egg (approximately 1 egg at room temperature)
Instructions
- Prepare your ingredients by ensuring the butter is very cold.
- In a food processor or mixing bowl, combine powdered sugar, pastry flour, almond flour, and salt until blended.
- Add the cold butter chunks and pulse until the mixture resembles coarse crumbs.
- Incorporate the room-temperature egg and mix until just combined.
- Form the dough into a disk shape, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 180°C (350°F). Roll out the chilled dough to about 3mm thick on a floured surface.
- Transfer rolled dough into tart pans, press gently into edges, and trim excess dough.
- Prick the bottom with a fork, line with baking paper, fill with weights or beans, and bake for 15 minutes. Remove weights and bake for an additional 15 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg