Classic Pate Sablee Recipes

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.

Steps:

• Cream the butter and sugar in a standard mixer equipped with a paddle attachment, just until mixed. Don't fluff up the mixture by incorporating air. The mixture should be smooth, with no lumps of butter. Add the yolks, one at a time, and process to mix just until incorporated, scraping down the bowl once. Add the flour and mix until incorporated. Scrape the bowl and mix for a few more seconds. Wrap in plastic wrap and chill for one hour or up to 3 days. The dough can be frozen for up to 2 months. This recipe will make 2 9-inch tarts.

Steps:

• Put the flour, sugar and salt in a food processor, and pulse to blend. Scatter in the butter, and pulse about a dozen times, until the butter is cut in - you'll have pieces the size of oatmeal flakes and others the size of peas. Stir the yolk to break it up and add it in 3 additions, pulsing after each. Pulse until the dough has curds and clumps; it should hold together when you pinch it. Turn it out onto a counter, knead it into a compact ball and flatten it into a disk.
• Roll the dough into an 11-inch circle between layers of parchment (or wax) paper. If it's cold enough, fit it into a 9-to-9½-inch tart pan with a removable bottom, trimming the top even with the pan's edges; if it's not, chill it until you can work with it. Refrigerate the crust (in the pan) for at least 1 hour (or cover and freeze for up to 2 months).
• Heat the oven to 400. Place the pan on a baking sheet, and cover with a piece of buttered foil or parchment, pressing it lightly to cover the crust's bottom and sides; fill with rice.
• Bake for 20 minutes. Carefully remove the foil and rice. If you're going to bake the tart again with a filling, bake it uncovered for 5 minutes more. If you'll be using a no-bake filling, bake the uncovered crust for an additional 8 to 10 minutes. Cool for at least 30 minutes before filling.

Steps:

• Pulse flour, sugar, and salt in a food processor until combined, about 4 times. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With processor running, add yolks. Gradually pour in cream; process until dough begins to come together, no more than 30 seconds. Pat dough into a disk, and wrap in plastic. Refrigerate at least 1 hour and up to 2 days.

Steps:

• With an electric mixer on medium, beat butter and sugar until pale and fluffy, 3 minutes. Reduce speed to medium-low. Add flour and salt; beat until just combined and crumbly (do not overmix). Shape dough into a disk, and wrap in plastic. Refrigerate 1 hour or up to 2 days, or freeze up to 3 months (thaw in refrigerator before using).

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.