Pate Sable 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.

CRUMBLY SWEET PASTRY (PATE SABLEE) WITH ALMONDS

Crumbly Sweet Pastry (Pate Sablee) with Almonds image

Provided by Food Network

Yield 2 9 to 10 inch tart shells

Number Of Ingredients 6

Ingredients

8 tablespoons (1 stick) unsalted butter, softened
1 cup plus 6 tablespoons confectioner's sugar, sifted
1 egg
1 teaspoon salt
1 1/4 cups all purpose flour
1/2 cup ground almonds

Steps:

In an electric mixer, cream together butter and sugar until light and fluffy. Add egg and salt and beat until combined. Stir together flour and almonds and add to butter mixture. Slowly mix just until flour is evenly moistened. Do not let it form a ball. Remove dough from bowl onto a lightly floured work surface and form into 2 balls. Flatten each ball into a disk, wrap well, and refrigerate a minimum of four hours or as long as 4 days.
These two different pastry doughs have very different textures. The first is flaky due to the incorporation of butter in small pieces: as the dough cooks, the butter melts and the water in it turns to steam and puffs up the dough. The second dough is tender and crumbly: the butter is well creamed as for a cookie; the confectioner's sugar adds tenderness due to the cornstarch it contains; the ground almonds, which can be substituted for some of the flour in any pastry dough recipe, add an interesting graininess.

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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