Pâte sablée

Pâte sablée

By
From
Sweet
Makes
550 g

This is great sweet pastry for making things like lemon tart, or when you need to line a mould. It uses a combination of plain flour, cold butter and icing sugar that’s been sifted, which means the pastry is very delicate and light. The addition of egg yolks enriches the pastry. I first came across this whilst training as a young pastry chef in the south of France, and it has always been one of my favourite forms of sweet pastry. As always, try not to add too much flour in the rolling-out process. This pastry does need a good hour in the fridge to firm up before using. It also freezes really well.

Ingredients

Quantity Ingredient
250g plain flour, plus extra for dusting
200g cold butter, diced
100g icing sugar, sifted
2 egg yolks

Method

  1. Place the flour on a marble worktop or in a bowl, add the butter and icing sugar and rub between your fingertips until the mixture looks a little like coarse breadcrumbs.
  2. Make a well in the centre. Add the egg yolks to the well and, using the tips of your fingers, mix until a sticky dough forms.
  3. If using a bowl, tip out onto a floured worksurface. Knead lightly until smooth. Flatten until about 1cm thick then cover with clingfilm and place in the fridge to rest for at least an hour.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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