Stéphane Reynaud

Pâte Sablée

Rich Sweet Shortcrust Pastry

Preparation info
  • For

    1

    Tart
    • Difficulty

      Easy

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Flour 250 g
  • Ground almonds 50 g
  • Butter 1

Method

  1. Mix the softened butter with the sugar and ground almonds, then add the sifted flour little by little.
  2. Next add the egg to obtain a very smooth dough (add a little water if the dough is too dry) and chill before using.