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Basic pâte sablée recipe.


Servings

1 tart - 24 cm

Total time

0 minutes


Ingredients

  • 150 g butter
  • ⅓ cup powdered sugar
  • 1 medium egg
  • 2 cups all-purpose flour
  • of salt


Method

  1. Beat sugar and butter together until light and fluffy.
  2. Add the egg and keep beating.
  3. Add the flour and a pinch of salt and mix until the dough comes together.
  4. Shape the dough into a disc, cover it in plastic wrap and put it in the fridge for 30 min to 1 hour.
  5. You may also prepare the dough 1 day ahead, and keep it in the fridge. If you want to save it for longer, wrap it well and keep it in the freezer, for up to 2 months and just let it defrost before using.
  6. When ready to use, bring the dough out of the fridge and let it in the counter for about 10 minutes before starting to roll.
  7. Roll the dough between two shits of baking paper, or over a floured surface.
  8. Butter and flour the baking pan. Place the dough in the baking pan and puncture the bottom of the raw crust with a fork. This prevents it from puffing up during the baking process.
  9. Place a baking paper over it and fill it with pie weights or beans, and bake in the preheated oven at 180 degrees Celsius for 15 minutes.
  10. After 15 min, bring it out, remove the pie weights and put it again in the oven.
  11. Bake for another 20-25 minutes, until the shell, is golden brown.
  12. Let it cool completely before filling.
  13. Place a baking paper over it and fill it with pie weights or beans, and bake in the oven for 15 minutes.
  14. After 15 min, bring it out, remove the pie weights and put it again in the oven for 5 minutes.
  15. Remove from the oven, let it cool for around 5 minutes, then fill it with the desired filling and put it in the oven to cook.
Contains allergens

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