Damien Pignolet

Pâte Sablâe

Rich Shortcrust Pastry

Preparation info
  • Makes 1 x 26-28 cm tart shell or

    6-8

    individual tartlet shells
    • Difficulty

      Medium

Appears in
top 1000French
French

By Damien Pignolet

Published 2005

  • About

This pastry is used for tartlets and to make a classic dessert called sablée [meaning ‘sand’, which describes the slightly crunchy texture of the pastry]: thin discs of baked pastry, about 8cm in diameter are layered with crème pâtissière and berries then given a light dusting with icing sugar.

Ingredients

  • 75 g pure icing sugar, sifted
  • 2 egg yolks, lightly beaten
  • a few drops

Method

  1. In a small bowl, combine the icing sugar with the egg yolks and vanilla.
  2. Sift the flour and salt onto a work surface. Scatter the butter over the flour and toss together using a pastry scraper or a cook’s knife.
  3. Sprinkle with the sugar and egg yolk mixture, then proceed as for Pâte Bris