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Combine the butter, confectioner's sugar, eggs, vanilla extract, and salt in a food processor. |
Process 5 to 7 seconds, until blended. |
Pâte sablée -Rich sugar pastry crust
Pâte sablée is the richest of the French short pastry crusts! The dough is rich, sweet, and crunchy as a sugar cookie, this pastry crust is best for simple, fresh fruits tarts and tartlets.
If you have a little Pâte sablée left over, turn them into thin crisp cookies, some sprinkles with cinnamon and sugar or topped with a dab of raspberry jam and dusted with confectioner's sugar.
Ingredients:
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12 tablespoons unsalted butter (1 1/2 sticks)- slightly softened 1 cup confectioner's sugar 2 large eggs, beaten 1/2 teaspoons pure vanilla extract 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cup all purpose flour |
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Combine the butter, confectioner's sugar, eggs, vanilla extract, and salt in a food processor. |
Process 5 to 7 seconds, until blended. |
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Add the flour 1/2 cup at the time... |
Pulsing 2 or 3 times, after each addition, until the flour is blended.... |
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until the dough just comes together. Do not let it from a ball. The dough should be soft and pliable, but not sticky. If the dough is sticky, add 2 more tablespoons of flour and mix for a few seconds.
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Remove the dough from the mixer knead it between your hands for about 1 minutes.. |
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Press into a flat disk. Wrap with a piece of plastic. refrigerate for at least 1 hour or even overnight. |
On a work surface lightly floured, roll out the dough with a floured rolling pin into a large circle. |
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Cut out a circle 3 inches winder than the size of your tart pan. |
Press the dough gently against the fluted sides of the tart pan. |
Preheat the oven to 375 degrees. Line the tart shell with wax paper or aluminum paper then fill the tart with baking weights.
Bake in the center of oven for 8 minutes the remove the weights and the wax paper and return to oven and bake for 2 more minutes.
Remove to a wire rack to cool
