Ingredients

Dry Ingredients

250 grams all-purpose flour (about 2 cups)
40 grams almond flour (about 1/3 cup)
90 grams powdered sugar (about 3/4 cup)
1/4 teaspoon salt
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Instructions

Step 1

Prepare the Dough

Start by sifting the *all-purpose flour*, *almond flour*, and *powdered sugar* into a mixing bowl. This step is essential to ensure your tart dough has a light and airy texture.

Next, add the *salt* and mix the dry ingredients until they are well combined. This will enhance the flavor of your tart. Once mixed, create a well in the center of the flour mixture.

Incorporate Butter and Egg

In another bowl, make sure your *unsalted butter* is softened. Use a fork or pastry cutter to blend the butter into the flour mixture until it resembles coarse crumbs. This is crucial for achieving a flaky texture.

Then, add the *egg* to the mixture, and mix until the dough begins to come together. Be careful not to overwork the dough as this can make it tough.

Chill the Dough

Once your dough is formed, wrap it in plastic wrap and refrigerate for at least 30 minutes. Chilling helps to solidify the butter, ensuring a flaky crust when baked.

For best results, it's recommended to chill the dough longer—up to 2 hours—if you have the time!

Preheat and Prepare Tarts

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). While the oven is heating, roll out the chilled dough on a lightly floured surface to about 0.5 cm thick.

Carefully line your tart pans with the rolled dough. If using a large tart pan (20 cm), you will need enough dough to fill it. For smaller tartlets (8 cm), you can make about eight of them from this recipe.

Bake the Tart Shells

Once the tarts are lined, prick the bottoms with a fork to prevent bubbling during baking. Bake in the preheated oven for about 20-25 minutes, or until golden brown.

Remove them from the oven and let the tart shells cool completely before filling with your favorite tart fillings. Enjoy your delicious homemade sabayon tart dough!

Servings

When it comes to serving these gorgeous tarts, the possibilities are endless! 🥧✨
Imagine presenting a luscious **lemon curd tart**, topped with a sprinkle of fresh berries and a dollop of whipped cream. Your guests will be impressed by your skills and the vibrant flavors! Or why not go for **a rich chocolate ganache tart**? Drizzle some melted chocolate over the top for that extra indulgence.
For a delightful afternoon tea, serve the **mini tartlets** with a variety of fillings, such as *vanilla pastry cream* and *seasonal fruits*. Arrange them on a beautiful platter and watch them disappear in seconds! Don’t forget a refreshing herbal tea or sparkling lemonade to complement the sweetness! 🍵🍋

Equipment

Variations

Want to adapt this incredible SABLÉ pastry for different dietary needs? Here’s how! 🌱
For a **gluten-free** version, simply replace the wheat flour with a quality gluten-free flour blend that’s suitable for baking. You might also need to add a teaspoon of xanthan gum to help bind the ingredients together!
If you prefer **vegan** options, substitute the butter with coconut oil or a vegan butter alternative and use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) in place of the egg. This way, you can enjoy the same flaky texture without any animal products! 🥥🌾

Faq

  • What is the best way to prevent my Sablé pastry from shrinking while baking?

    To prevent shrinking, make sure to chill your dough thoroughly before rolling it out and again before baking. Using a pie shield can also help!

  • Can I make the dough ahead of time?

    Absolutely! You can prepare the Sablé dough in advance and keep it wrapped in plastic wrap in the refrigerator for up to 3 days or freeze it for up to a month.

  • How can I enhance the flavor of the Sablé pastry?

    Add an extract like vanilla, almond, or citrus zest to the dough for an extra flavor boost. Just a teaspoon will do!

  • Is it possible to use different types of flour?

    Yes! You can experiment with different flours such as whole wheat or oat flour, but keep in mind they may change the texture and flavor.

  • What should I do if my dough crumbles when I try to roll it out?

    If your dough is crumbling, it might be too dry. You can add a teaspoon of cold water at a time until the dough holds together.

  • How do I ensure my Sablé gets that perfect golden color?

    Brush the top of your pastry with an egg wash (beaten egg) before baking for a beautiful golden hue, or use a vegan alternative for a plant-based version.

Nutrition facts

Classic Sabayon Tart Dough Recipe for Pies
Recipe Yield:2 tarts or 8 tartlets
Calories:Estimated calorie range per serving.
Calories (Min - Max):350 - 400
Total Fat:25 g
Saturated Fat:15 g
Protein:5 g
Total Carbohydrate:30 g
Total Sugars:20 g