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.
Here are our top 4 tried and tested recipes!
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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