Sablé Tart Shells

Preparation info
  • Yield:

    2.1 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • All-purpose flour 290 g 10.23 oz 13.76%
  • Cake flour


  1. Sift the all-purpose flour and cake flour together.
  2. Cream the butter, salt, confectioners’ sugar, and almond flour together on medium speed in an electric mixer bowl fitted with the paddle attachment until a homogenous mass is obtained, about 2 minutes.
  3. Stop the mixer, add the eggs and mix for a few seconds on low speed until the eggs are completely i