Name: Pâte sablée
Cuisine: France
Ingredients: 1 egg and 2 egg yolks; grated zest of 1 lemon; 150 g caster sugar; 100 g freshly ground almonds; 500 g plain flour; a pinch of salt; 380 g butter, cut into small dice

Preparation info

Difficulty
Easy

Appears in

Soho Cooking

By Alastair Little

Published 1999

About

This recipe is in sufficient quantity for at least two 25 cm pastry cases. It keeps well in the fridge for up to a week and also freezes well.

Ingredients

500 g plain flour
100 g freshly ground almonds
150 g

Method

Put the flour, almonds, sugar, salt and lemon zest in a mixer with a dough hook and work on medium speed for a few seconds. Add the butter and work at the same speed for a few more seconds (the butter should be imperfectly incorporated at this stage). Add the egg and the egg yolks, and continue working until a dough is formed.

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