Vanilla Sablée Tart Shells

Preparation info

  • Difficulty


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 52 g / 1.83 oz bread flour
  • 52 g / 1.83 oz pastry flour
  • 250 g / 8.82 oz cake flour
  • 171 g / 6.03 oz butter, soft
  • 3 g / .09 oz salt
  • 128 g / 4.5 oz confectioners’ sugar
  • 1.5 Tahitian vanilla pods, split and scraped
  • 25 g / .88 oz almond flour
  • 71 g / 2.5 oz eggs, at room temperature


  1. Sift together the flours.
  2. Cream the butter, salt, sugar, vanilla bean seeds, and almond flour using the paddle attachment until evenly mixed, about 3 minutes. Do not overmix or incorporate air.
  3. Add the eggs in 4 stages, scraping the bowl after each addition.
  4. Add the sifted flours in 4 stages on low speed.
  5. Shape the dough into a rectangle. Wrap in plastic wrap and refrigerate for 1 to 2 hours, or until firm.
  6. Line a sheet pan with parchment paper and place 10 tart shell rings (7.5 cm / 3 in diameter) on top. The tart rings do not need to be greased. There is enough butter in the dough that the rings will slide right off after baking.
  7. Roll the dough to 3 mm / .12 in thick and refrigerate.
  8. Cut the dough with a 12.5-cm / 5-in round cutter. Refrigerate again. Save the excess dough. Roll it out again one more time, then discard it because it becomes very tough.
  9. Preheat an oven to 160°C / 325°F.
  10. Line the tart shells with the cut-out dough circles (don’t trim the excess on the top yet). Freeze, then trim the excess dough on the top of the tart ring with a paring knife in order to get a clean cut.
  11. Score the dough at the base of the tart with a fork in 3 separate areas. Bake until golden brown, about 7 minutes. The sheet pan might need to be rotated a few times during baking to ensure an even coloring.
  12. Cool to room temperature. Remove the tart rings.
  13. Reserve in an airtight container at room temperature. Discard after 2 days.