Best 3 Pte Sable La Main Recipes
Indulge in the delightful world of French pastry with our comprehensive guide to Petits Sablés. These melt-in-your-mouth shortbread cookies are a staple in French households and bakeries, captivating taste buds with their delicate crumb and rich buttery flavor. Join us as we explore three irresistible Petits Sablés recipes, each offering a unique twist on this classic treat.
Our first recipe introduces the traditional Petits Sablés, showcasing the essence of this timeless cookie. With a few simple pantry staples, you'll create a buttery dough that transforms into crumbly perfection upon baking. These classic Petits Sablés are perfect for savoring on their own or pairing with your favorite tea or coffee.
Next, we present a tantalizing variation: Petits Sablés à la Confiture. These cookies elevate the classic recipe by adding a layer of sweet and tangy fruit preserves. Choose your favorite jam or jelly to create a delightful contrast to the buttery shortbread. The combination of flavors and textures in these cookies is sure to impress your taste buds.
Finally, our third recipe introduces Petits Sablés aux Noix, a nutty and aromatic take on the classic cookie. Ground walnuts add a delightful crunch and a nutty flavor that complements the buttery dough perfectly. These cookies are perfect for those who love a bit of texture and a hint of nuttiness in their sweets.
Whether you're a seasoned baker or just starting your culinary journey, our Petits Sablés recipes will guide you through the process of creating these delightful French cookies. With clear instructions and helpful tips, you'll be able to enjoy these melt-in-your-mouth treats in no time. So gather your ingredients, preheat your oven, and let's embark on a delicious adventure together!
PATE SABLEE
This rich dough is soft and a little difficult to roll, but it can be easily pressed into a tart shell -- and patched as needed. Use this recipe when making our Hazelnut Frangipane Tart with Apricots and Softly Whipped Creme Fraiche.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart shell
Number Of Ingredients 4
Steps:
- With a standing mixer on medium speed, beat butter and sugar until pale and fluffy, about 3 minutes. Reduce speed to medium-low. Add flour and salt, and beat until just combined and crumbly (do not overmix). Shape dough into a 9-inch round disk, and wrap in plastic. Refrigerate at least 30 minutes (or up to 2 days), or freeze for up to 1 month.
THE BEST PâTE SABLéE, SWEET SHORTCRUST PASTRY
This Pâte Sablée aka Sweet shortcrust pastry makes the perfect French tart crust to use for your favorite tartlets, be it be chocolate tart, lemon tart, or any fruit tart!
Provided by Kata
Categories Dessert
Time 2h15m
Number Of Ingredients 6
Steps:
- Measure and cut butter into chunks and place it into the freezer for a few minutes
- Sift together dry ingredients; flour, icing sugar, almond, salt
- Add very cold butter chunks into the dry ingredients, and rub the mixture between your hands until it becomes a sand-like consistency
- Add egg into the mixture and mix with your hands just until the dough comes together
- Knead the dough with the palm of your hand for a minute or two, just until the dough becomes smooth. Do not over-knead the dough and do not use mixer, neither a food processor
- If the dough is too warm and sticky, place it into the fridge for 10-15 minutes first. Otherwise, continue with rolling the dough out into 2mm thickness between two Silicone baking mat.
- Place the dough into the freezer for 15 min in between the two Silicone baking mat.. Do not remove the mat at this point
- Prepare your oven rack with the Perforated "air" baking mat and Perforated tart rings on top
- Take the dough out from the freezer, remove the top of the silicone mat and using one of the Perforated tart rings, cut out 8 circles - this will be the bottom of your tart. Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by one
- If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer many times depending on the temperature of your kitchen. It is extremely important to work with a dough which is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it
- Cut 8 long strips out of the dough, this will be the side of the tart
- Carefully place the strips into the ring one by one. Press each strip onto the ring so it sticks to it
- Place the Perforated tart ring with the pastry dough in them into the freezer for 1 hour
- Pre-heat the oven to 160C / 320F
- After 1 hour, trim the top of the pastry with a sharp knife
- Bake for 20 min, then carefully remove the rings and bake for another 5 -10 min until golden brown. At the 20 min mark the pastry should be already somewhat baked and therefore will contract within the ring. If the pastry feels stuck into the ring, bake it for further 1-2 minutes
- Let the pastry cases cool on the Perforated "air" baking mat before filling
Nutrition Facts : Calories 270 kcal, Carbohydrate 33 g, Protein 5 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 53 mg, Sodium 11 mg, Fiber 3 g, Sugar 11 g, UnsaturatedFat 4 g, ServingSize 1 serving
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.
Tips:
- Use cold butter and eggs: This will help keep the dough from becoming too greasy and will result in a more flaky crust.
- Work the dough quickly: Overworking the dough will make it tough. Just mix until the ingredients are well combined.
- Chill the dough before baking: This will help the dough to hold its shape and will prevent it from spreading too much in the oven.
- Bake the cookies until they are just golden brown: Overbaking will make them dry and crumbly.
- Let the cookies cool completely before storing: This will help them to keep their shape and flavor.
Conclusion:
Pâte sablée is a versatile dough that can be used to make a variety of delicious cookies and pastries. With its simple ingredients and easy-to-follow instructions, it's a great recipe for both beginner and experienced bakers. So next time you're looking for a sweet treat, give pâte sablée a try!
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