I present to you my sablé shortcrust pastry as it is made with the sablé method.
Simple and sure to succeed for your cookies (even decorated ones) and tarts.
Also take a look at these other recipes:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s prepare
- 4 cups All-purpose flour
- 2 Eggs (whole)
- 1 cups Butter
- 1 cups Powdered sugar
- 1 tsp Baking powder (do not use in cookies)
- Vanilla
- to taste Lemon zest
Tools
- 1 Stand mixer or by hand
Preparation
Let’s start
Place the flour and butter in the stand mixer with the paddle attachment, and mix flour, butter, and aromas for about ten minutes.
When the dough becomes like sand, we incorporate the eggs and then the powdered sugar. Let it mix for a few more minutes, then remove the dough from the mixer.
Compact it with your hands on the work table, and wrap it in plastic wrap.
Let the dough rest in the refrigerator for about 1 hour.
We can use the sablé shortcrust pastry for tarts, cookies, bases for cream tarts, etc.
It is best not to add the baking powder when you don’t want to lose the shape, especially when making shells for modern tarts or cookies.
Storage
The shortcrust pastry keeps well for just a couple of days in the refrigerator.
Can I freeze the shortcrust pastry block?
Absolutely yes! Let it thaw at room temperature and use it.
