The art of french pastry phần 318

light golden brown on the edges and an even light brown in the center Remove from the heat and cool on a rack IT’S DONE WHEN IT’S DONE Whether using this for a tart shell or a cookie, the finished product should be golden brown on the edges and an even light brown color in the center This means that you have baked it long enough If either a cookie or tart shell is completely white in the center it means that it is not baked enough and it will not be flaky STORAGE The unbaked dough can be double wrapped airtight in plastic and stored in the refrigerator for 3 days or in the freezer for up to 1 month Once baked, crusts and cookies can be kept in airtight containers in a dry place or in the freezer, but never in the refrigerator, or they will get soggy SABLÉE COOKIES To make cookies with this dough, roll it out to ⅛ to ¼ inch thick and cut out with cookie cutters Bake them at 325°F/160°C for 10 to 15 minutes, until golden brown on the edges If you want to make sablée dough free of nuts, replace the almond flour with allpurpose flour VARIATION HAZELNUT SABLÉE: Substitute hazelnut flour for the almond flour  ...This means that you have baked it long enough If either a cookie or tart shell is completely white in the center it means that it is not baked enough and it will not be flaky STORAGE The unbaked dough can be double wrapped... stored in the refrigerator for 3 days or in the freezer for up to 1 month Once baked, crusts and cookies can be kept in airtight containers in a dry place or in the freezer, but never in the refrigerator,... golden brown on the edges If you want to make sablée dough free of nuts, replace the almond flour with allpurpose flour VARIATION HAZELNUT SABLÉE: Substitute hazelnut flour for the almond flour