Pâte Sablée is one of a line of classic pastry crusts. You can use all flour, or as in this version, substitute ground nuts for part of the flour. The crust has a butter cookie like crunch, rather than the flakiness of its sister pasty crust Pâte Brisée.
Mix the flour, salt and ground almonds, and set aside.
Recommend that you use a standing mixer fitted with the paddle attachment. Add the butter and powdered sugar and beat until smooth and fluffy. Approximately 2 minutes.
Now, add the flour, almond mixture to the mixing bowl, and beat at low speed just until the the dough comes together. You may need to stop the mixer, and scrape down the sides of the bowl.
Whisk the egg yolk with the cream and add to the dough. Mix at medium speed another minute, or just until ingredients are combined.
Dump the contents of the bowl onto a piece of lightly floured plastic wrap. Gather it together and form into a circle. Seal with plastic wrap and refrigerate for at least one hour before use.
At this point, you may also freeze the dough for later use.
Serving Size 9” tart
Copyright ©2021 Marjorie Perotti-Brewster. All Rights Reserved.