Classic Pate Sablee Recipes

PATE SABLEE

Pate Sablee image

This rich dough is soft and a little difficult to roll, but it can be easily pressed into a tart shell -- and patched as needed. Use this recipe when making our Hazelnut Frangipane Tart with Apricots and Softly Whipped Creme Fraiche.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes one 9-inch tart shell

Number Of Ingredients 4

Ingredients

2 sticks (16 tablespoons) unsalted butter, room temperature
3/4 cup confectioners' sugar
2 cups all-purpose flour
1 teaspoon salt

Steps:

With a standing mixer on medium speed, beat butter and sugar until pale and fluffy, about 3 minutes. Reduce speed to medium-low. Add flour and salt, and beat until just combined and crumbly (do not overmix). Shape dough into a 9-inch round disk, and wrap in plastic. Refrigerate at least 30 minutes (or up to 2 days), or freeze for up to 1 month.

CLASSIC PATE SABLEE

Classic Pate Sablee image

Pate Sucree and Pate Sablee: The French oftenuse these two classic crusts for tarts. Pate sucree is light and crisp; pate sablee is richand crumbly (indeed, its name comes fromthe French word for "sand"). The former is alittle easier to roll out; the latter can bepressed into the pan with your fingertips.

Provided by Martha Stewart

Categories Pie & Tarts Recipes

Number Of Ingredients 5

Ingredients

8 ounces (2 sticks) unsalted butter, softened
3/4 cup confectioners' sugar
4 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon salt

Steps:

Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale andfluffy, about 3 minutes; mix in vanilla. Addthe flour and the salt, and mix on medium-low speed until just combined and crumbly,about 15 seconds (do not overmix). Pat the dough into a disk, and wrap in plastic.Refrigerate at least 1 hour and up to 2days, or freeze up to 1 month.

PATE BRISEE (FRENCH SHORTCRUST)

Pate Brisee (French Shortcrust) image

This is an easy, versatile, and delicious pate brisee for tarts that can be used with savory and sweet fillings. It makes two crusts, so refrigerate half and save it for a weekday quiche! You can store dough in the freezer for up to 2 weeks.

Provided by tessaf

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Time 50m

Yield 16

Number Of Ingredients 5

Ingredients

2 ½ cups all-purpose flour
2 tablespoons white sugar
½ teaspoon salt
1 cup chilled butter, cubed
¼ cup ice water, or more if needed

Steps:

Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix. Add cubed butter; pulse until crumbly.
Pour slow stream of ice water through feed tube while the processor is on low speed until dough holds together when pinched, making sure not to add too much.
Divide dough evenly into 2 pieces. Form dough into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes or until use.
Roll dough out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper to desired thickness when ready to use.
Butter two 9-inch tart pans. Roll crusts 1 at a time onto the rolling pin and unroll over tart pans. Gently push dough into the prepared pans, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to filling recipe instructions.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 16.5 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 154.9 mg, Sugar 1.6 g

PATE SABLE

Pate Sable image

Provided by Food Network

Categories dessert

Time 1h15m

Yield 1 1/2 pounds of dough

Number Of Ingredients 4

Ingredients

8 ounces (2 sticks) unsalted butter, slightly softened
1 cup confectioner's sugar
2 egg yolks
2 cups flour

Steps:

Cream the butter and sugar in a standard mixer equipped with a paddle attachment, just until mixed. Don't fluff up the mixture by incorporating air. The mixture should be smooth, with no lumps of butter. Add the yolks, one at a time, and process to mix just until incorporated, scraping down the bowl once. Add the flour and mix until incorporated. Scrape the bowl and mix for a few more seconds. Wrap in plastic wrap and chill for one hour or up to 3 days. The dough can be frozen for up to 2 months. This recipe will make 2 9-inch tarts.

PâTE SABLéE

Pâte Sablée image

Pâte sablée is essentially a sugar-cookie dough used to produce a crumbly, sandy pastry crust. In fact, "sablée" comes from the French word for "sand." Because the dough is very soft, it can be difficult to roll out; instead, press it gently into the pan. Any scraps of dough can be cut out and baked into cookies.

Yield Makes enough for one 9-inch tart

Number Of Ingredients 4

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
3/4 teaspoon salt

Steps:

With an electric mixer on medium, beat butter and sugar until pale and fluffy, 3 minutes. Reduce speed to medium-low. Add flour and salt; beat until just combined and crumbly (do not overmix). Shape dough into a disk, and wrap in plastic. Refrigerate 1 hour or up to 2 days, or freeze up to 3 months (thaw in refrigerator before using).

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Beat the butter and powdered sugar in the bowl of a stand mixer until creamy.Since the butter is softened, it should combine easily with the powdered sugar to create a creamy, homogeneous mixture.
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