Sablée dough is similar to the so-called pâte brisée, a shortcrust pastry made with butter, flour, egg, and sugar. This type of dough is often used as a base for tarts or pies, and its neutral flavor allows for a wide variety of creams to be used as fillings. Its high fat content gives sablée dough its characteristic crunchy texture, and it’s important to note that the dough must be very cold before kneading and...
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Place the flour and salt on your work surface and form a well (a 'corona').
Make a hole in the center and add the cold butter. Using the sablage technique, rub the butter and flour together with the palms of your hands until the mixture resembles coarse sand. Add the powdered sugar and mix.
Add the egg, egg yolk, and vanilla extract. Combine the dough using the fraisage technique (do not knead; simply bring the ingredients together without kneading to avoid developing the gluten in the flour). Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Once the dough is very cold, roll it out and line your tart mold. Prick the base with a fork to prevent it from puffing up during baking.
Cover the dough with aluminum foil and place dried beans or chickpeas on top to weigh it down. Bake in a preheated oven at 180°C (350°F) for approximately 10 minutes, until the edges are golden.
Remove the aluminum foil and finish baking for another 15 minutes, or until lightly golden.
Ensure the butter is very cold to achieve the desired texture of the dough.
Avoid over-kneading the dough to prevent gluten development, which can make the crust tough.
Refrigerate the dough for at least 30 minutes before rolling it out to maintain its structure.
Use dried beans or chickpeas as weights to prevent the dough from puffing up during baking.
Prick the base of the dough with a fork to allow steam to escape during baking.
What is the sablage technique?
The sablage technique involves rubbing cold butter and flour together with your hands until the mixture resembles coarse sand.
Why is it important to refrigerate the dough?
Refrigerating the dough ensures the fat remains solid, which helps maintain the dough's structure and crunchy texture.
Can I use this dough for savory tarts?
No, this dough is specifically designed for sweet tarts due to the inclusion of powdered sugar and vanilla extract.
What can I use to weigh down the dough during baking?
You can use dried beans, chickpeas, or specialized pie weights to prevent the dough from puffing up.
How can I decorate the tart base?
You can fill the tart base with Chantilly cream, pastry cream, and decorate it with fruits like cherries, strawberries, peaches, or seasonal fruits.
