14 June 2009

Pâte sablée - Short dough

Short dough – Pâte sablée
For 2 x 10 ½ inch tart pan

1 ¾ cup / 250 gr All Purpose Flour
1 stick + 1 Tbsp / 125 gr Butter
1 Egg
½ cup + 1 Tbsp / 125 gr Sugar
½ tsp Vanilla extract

Combine flour and butter in a mixing bowl and pulse until you obtain a crumble.
Add egg, sugar and vanilla and pulse until well mixed, but do not overwork the dough, otherwise it will be very difficult to handle.
Form into a ball in a plastic wrap and refrigerate for one hour.

For reference
Baking time is 25 to 30mn at 375 F / 190 C depending on your oven. The baked colour is golden brown.

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