Sweet Dough (Pâte Sablée)
This recipe has been my staple sweet dough for tarts for years. It is tender, yet strong enough to hold moist fillings without breaking down. Adding a cooked egg yolk to the dough may seem strange, but it makes the pastry easier to handle and results in fewer cracks as you roll it.
Makes:
pastry for 1 9-inch (23 cm)
tart shell
Prep Time:
Under 15 minutes, plus chilling
Category:
Introduction
About this Recipe
Recipe from Anna Olson’s Baking Wisdom
© 2023 Olson Food Concepts Inc. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. All rights reserved.
Ingredients
- ½ cup + 2 Tbsp (145 g) unsalted butter, at room temperature
- ½ cup + 2 Tbsp (80 g) icing sugar, sifted
- 1 large hard-boiled egg yolk
- 1 large egg yolk
- ½ tsp vanilla extract
- 1¾ cups (230 g) cake & pastry flour, sifted
- ¼ tsp fine salt
Step by Step Instructions
Step 1
Beat the butter and icing sugar together in a large bowl until smooth.
Step 2
Add the eggs. Push the hard-boiled egg yolk through a sieve into a separate bowl and stir the raw egg yolk and vanilla into it. Add to the butter mixture and stir until blended.
Step 3
Add the flour and salt to the butter mixture and stir until blended.
Step 4
Chill the dough. Shape the dough into a disc (it will be very soft), wrap in plastic and chill until firm, about 2 hours.
