90 g salted butter, chilled and cut into 1/2 inch pieces
- 170 confectioner's sugar -
Recipe preparation steps
Pate Sablee Crust for 10 inch tart pan, removable bottom :
Placeall ingredients except egg in food processor and process until you get coarse crumbs (~ 10-12 sec). Add beaten egg and pulse 2 dozen times until the pastry just begins to form a ball. Between two pieces of wax paper, flatten out the dough with a rolling pin into a large disk.
Lift dough into tart pan and quickly press dough into pan with your fingers. Make sure there is enough dough at the edges to support the crust once baked. Even out the edges, make sure there are no holes in crust. Cover with foil or plastic wrap and chill in fridge for 1-2 hrs.
Preheat oven to 190 deg C.
Prick bottom of dough with tines of fork. Cover dough with foil and add in dried beans or pie weights. Bake dough until it begins to brown around the edges a bit and seems a bit cooked, ~ 15-20 minutes depending on your oven.
Remove weights and foil and bake further for ~ 15-20 min. I usually cover the edges with a rim of foil to prevent them from browning too quickly. Be careful to not overcook or burn the dough; it should be lightbrown and may cook more quickly in your oven.
Cool dough for a minimum of 15 min before filling.