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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.


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

Combine the butter, confectioner's sugar, eggs, vanilla extract, and salt in a food processor.

Process 5 to 7 seconds, until blended.

Add the flour 1/2 cup at the time...

Pulsing 2 or 3 times, after each addition, until the flour is blended....

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.


Remove the dough from the mixer knead it between your hands for about 1 minutes..


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.

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



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