Best 4 Pte Sable La Main Recipes
Pâte sablée is a classic French shortcrust pastry dough used in various delicious pastries and desserts, from cookies and tarts to pies and quiches. Its crumbly texture and buttery flavor make it a versatile ingredient that can be easily worked with and adapted to suit different culinary creations. Whether you're a seasoned baker or just starting your pastry journey, learning how to make pâte sablée à la main (by hand) will open up a world of baking possibilities. This article will guide you through the step-by-step process of making this fundamental pastry dough, providing tips and tricks to achieve the perfect consistency and flavor.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC PATE SABLEE
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
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.
PECAN SABLES
Categories Food Processor Nut Bake Quick & Easy Pecan Fall Gourmet
Yield Makes about 32 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Pulse toasted pecans with 2 tablespoons confectioners sugar in a food processor until finely ground. Whisk together flour, salt, and baking powder in a bowl.
- Beat together butter, remaining 2/3 cup confectioners sugar, and vanilla in a bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes. Add egg yolk and beat well. Add flour and ground-pecan mixture and mix at low speed until just combined, 30 seconds to 1 minute. (Dough will be crumbly but will hold together when squeezed.)
- Halve dough and roll out 1 half between 2 sheets of wax paper until 1/4 inch thick (about a 9-inch round). Cut out as many rounds as possible with cookie cutter and arrange about 2 inches apart on buttered large baking sheets, reserving scraps. Roll out and cut remaining dough in same manner. Gather scraps, then reroll and cut in same manner.
- Beat egg white until frothy, then brush tops of rounds lightly with egg white. Put a pecan half on top of each round, then brush pecan lightly with egg white.
- Bake cookies in middle of oven until tops are pale golden, 15 to 20 minutes. Cool cookies on sheets on racks 2 minutes, then transfer to racks to cool completely.
PATE SABLE
Provided by Food Network
Categories dessert
Time 1h15m
Yield 1 1/2 pounds of dough
Number Of Ingredients 4
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 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
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).
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling later on.
- Use high-quality ingredients: The better the ingredients, the better the finished dish will be. If you can, try to use organic and locally-sourced ingredients.
- Follow the recipes carefully: Don't skip any steps or substitute ingredients unless you know what you're doing. Recipes are carefully developed to achieve a specific result, so it's important to follow them as closely as possible.
- Don't be afraid to experiment: Once you've mastered the basics, feel free to experiment with different ingredients and techniques. Cooking is a creative process, so have fun and see what you can create!
Conclusion:
The recipes in this article are a great starting point for anyone who wants to learn how to cook French food. They're simple to follow and use ingredients that are easy to find. With a little practice, you'll be able to create delicious French dishes that will impress your friends and family. So what are you waiting for? Get cooking!
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