Last Tart Shell You’ll Need
In culinary school, we did our share of baking desserts, but I’ll admit, they were nowhere near the caliber of the pastry class. Other than financiers, the other dessert we did pretty well was tarts. Here, you will find the recipe for the most versatile tart shell you’ll ever need: the pâte sablée. It’s a buttery rich and crumbly shortbread that will be a vessel for anything sweet you put into it — whether it is fruit, curd, or even a chocolate filling.
Recipe:
175 grams of butter, cut into cubes, and chilled
3 grams kosher salt
290 grams all-purpose flour
35 grams almond flour
110 grams powdered sugar
3 grams vanilla extract
80 grams egg yolk
Steps:
In a stand mixer with a paddle, combine cold butter, salt, and flour, and mix on low until it looks crumbly. Then, add the almond flour and powdered sugar until the mix looks like wet sand.
Add in the yolks and vanilla extract, and increase speed to medium. Mix just until the dough comes together.
Wrap in plastic wrap and chill in the refrigerator for at least 2 hours (or overnight).
On a floured surface, roll out the dough to 1/4 inch thick, and transfer to your tart pan or baking dish. Return to dish and dough to the fridge to chill before baking.
Preheat your oven to 325 degrees. Using a fork, poke the base of the dough once or twice, and bake the tart for 20 - 25 minutes on the center rack until the edges are golden brown.
Allow the tart to cool before you fill it!
