Rich Shortcrust Pastry (Pate Sablee)
Calories: 11
Adjust Servings Here: 1 Tart Shell
Description
A rich shortcrust pastry or Pâte Sabée, as they say in French, is a buttery shortbread-like crust, a perfect base for making sweet tarts such as fruit tarts. Today, I will show you three methods to roll this pastry from scratch.
Ingredients
Ingredients (makes one 9-inch tart shell)
- 1¾ cup (220 g) All-purpose flour
- ½ cup (55 g) Almond flour
- ¼ tsp Salt
- ½ cup (113 g) Butter unsalted, room temperature
- ¼ cup (30 g) Powdered sugar or granulated sugar
- 1 large Egg yolk or whole egg instead of water
- 1 tsp Vanilla extract optional
- 2 tbsp Chilled water (only if needed)
Instructions
Dough
- Wet ingredients: In a mixing bowl, cream the softened butter and sugar until smooth and creamy. For this step, you can use a hand mixer or stand mixer fitted with the paddle attachment. Add the egg yolk, vanilla, and almond extract and mix well. Scrape down the sides of the bowl to ensure everything is evenly mixed.½ cup Butter, ¼ cup Powdered sugar, 1 large Egg yolk, 1 tsp Vanilla extract
- Dry ingredients: Sift the flour, almond flour, and salt into the bowl with the butter mixture. Mix on low speed or by hand until the dough comes together. If the dough seems dry or crumbly, add 1-2 tablespoons of cold water, a little at a time, until the dough forms a cohesive ball. Only add as much water as needed to bring the dough together.1¾ cup All-purpose flour, ½ cup Almond flour, ¼ tsp Salt, 2 tbsp Chilled water
- Chilling the Dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to 1 hour. Chilling helps relax the gluten and makes the dough easier to roll out.
Rolling Method 1
- Chilled Dough with Rolling Pin: Lightly flour your work surface and rolling pin. Place the chilled dough disc on the floured surface. Start rolling from the center outwards, turning the dough 90 degrees after each roll to ensure even thickness. Roll the dough to the desired size and thickness. Use a pastry cutter or sharp knife to trim any excess dough for a neat edge. Carefully lift the rolled dough using a rolling pin or by folding it gently over the pin, then unfurl it onto your pie dish or tart pan. Press it gently into the pan.
Rolling Method 2
- Between Two Parchment Papers: Place a sheet of parchment paper on your work surface and dust lightly with flour to prevent sticking. Place the chilled dough disc on the parchment paper and dust the top lightly with flour. Place another sheet of parchment paper on top. Roll out the dough gently and evenly into a circle or rectangle, about 1/8 to 1/4 inch thick, depending on your recipe's requirements. Remove the top parchment paper. Carefully flip the dough over onto your pie dish or tart pan. Gently peel off the parchment paper from the other side and press the dough into the pan.
Rolling Method 3
- Press-In: Divide the chilled dough into smaller portions according to your tart or mini pie pans. Take a portion of the dough and press it evenly into the bottom and up the sides of the pan using your fingers. Ensure it's evenly distributed and pressed firmly. Use the back of a spoon or a small measuring cup to smooth out the surface and create an even layer of dough. Once the dough is pressed into the pan, you can chill it again for about 15-30 minutes before filling and baking, especially if your recipe requires a pre-baked crust.
Baking - Partially or Fully
- Chilling: Chill the lined tart or pie pan in the refrigerator for about 15-30 minutes. This helps prevent shrinkage during baking.
- Oven: Preheat your oven to 375°F (190°C) or as specified in your recipe.
- Docking: Once the pastry is fitted into the pan, prick the base all over with a fork. This prevents the pastry from puffing up during baking.
- Line and Weigh Down: Line the chilled pastry with parchment paper or aluminum foil, covering the bottom and sides completely. Fill the lined pastry with baking weights, dried beans, or rice to weigh it down.
- Blind Bake: Place the weighted pastry in the preheated oven and bake for about 15-20 minutes, or until the edges are set and starting to brown lightly. Carefully remove the parchment paper and weights from the partially baked crust. Add the filling and return to the pan to continue baking for as long as described in your recipe.
- Fully baked crust: Return the crust to the oven without filling for another 10 -15 minutes or until the base is dry and golden brown. This step ensures a fully cooked crust, especially if your filling doesn't require additional baking.
- Cooling: Allow the baked crust to cool completely on a wire rack before filling per your recipe's instructions.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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