Sable Tart Shell

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

  • cup (80 mL) unsalted butter, at room temperature
  • ¼ cup (60

Method

  1. 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.
  2. Preheat the oven to