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Sable Tart Shell
Preparation info
- Makes
one 9 inch
- Difficulty
Easy
Appears in
By Anna Olson
Published 2011
This sweet dough is designed for wetter fillings. The icing sugar and pastry flour give it a delicate, tender texture (a sandiness, in fact, hence the name sable, which means sand in French); the whole egg makes it water-resistant enough for wet fillings.
Ingredients
⅓ cup 80 mL ¼ cup 60
Method
- Beat the butter and the icing sugar together until fluffy. Stir in the egg, then add the milk and vanilla. Stir in the flour and salt until the dough comes together (the dough will be sticky). Shape the dough into a disc, wrap it in plastic wrap, and chill it for at least 2 hours, until firm.
Preheat the oven to
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