Sable Tart Shell

Name: Sable Tart Shell
Yield: Makes one 9-inch (23 cm) baked tart shell
Ingredients: ¼ tsp (1 mL) salt; 1 cup (250 mL) cake and pastry flour; ¼ cup (60 mL) icing sugar; 1 egg, at room temperature; 2 Tbsp (30 mL) milk; 1 tsp (5 mL) vanilla extract; ⅓ cup (80 mL) unsalted butter, at room temperature

Preparation info

Makes
one 9 inch

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

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) unsalted butter, at room temperature
¼ cup (60

Pie
Vegetarian

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