The art of french pastry phần 315

PÂTE SABLÉE YIELD | ENOUGH FOR TWO 9-INCH TARTS, 684 TO 700 GRAMS 2- TO 3-DAY RECIPE Sablée is a different type of dough that is richer in butter and egg yolks than pâte sucrée (Sweet Dough), thus more crumbly (sable means sand) This recipe contains almond flour, which gives the dough a rich nutty flavor Because pâte sucrée makes a sturdier crust, you would choose to use it if you wanted to make, say, a strawberry tart that would keep for 2 days It would stay firm despite the juice from the strawberries But if you want a flakier, richer-tasting crust and you plan on eating the tart on the same day, sablée would be the dough to make BEFORE YOU BEGIN >> Get out the following equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weights 1 sifter 3 small mixing bowls KitchenAid or stand mixer fitted with the paddle attachment 1 bowl scraper Plastic wrap NOTE: The butter should be soft Sift the flour, the almond flour, and the ... strawberry tart that would keep for 2 days It would stay firm despite the juice from the strawberries But if you want a flakier, richer-tasting crust and you plan on eating the tart on the same day, sablée... KitchenAid or stand mixer fitted with the paddle attachment 1 bowl scraper Plastic wrap NOTE: The butter should be soft Sift the flour, the almond flour, and the ... you plan on eating the tart on the same day, sablée would be the dough to make BEFORE YOU BEGIN >> Get out the following equipment and allow all of the ingredients to come to room temperature: Digital scale, set to