How To Make Paté Sablée
Rich buttery and crisp Shortcrust Pastry
Servings 1 9 inch tart crust
Equipment
- 1 Rolling Pin
- 1 9 inch fluted tart pan
- 1 large mixing bowl
- tinfoil
Ingredients
- 200 g plain flour
- 125 g cubed unsalted butter
- 75 g icing sugar
- 1 egg yolk
- Pinch of salt
- 1-2 tbsp water
Instructions
- Add sugar and salt to the flour and gently stir to combine
- Chop butter into 1cm cubes and rub into the flour until it resembles wet sand
- Add egg yolk and 1 tbsp of water at a time and incorporate into the flour, checking if it is ready by squeezing a small amount between your thumb and forefinger, if it holds together, it is ready
- Bring dough together with a quick gntle knead into a flat disc shape
- Once ready, roll out to ¼ inch thick and place in tart tin, ensuring the edges and base all contact the tin, leaving a 1 inch overhang from the tin or removing the excess dough with a rolling pin
- Chill for 2 hours in the fridge before cooking
- When ready to cook, line the pastry with foil and fill with sugar
- Place in a 140℃ preheated oven for 1 hour
- Remove the foil and sugar carefully and let the tart case cool completely before removing from the tart tin and using