The art of french pastry phần 315
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PÂTE
SABLÉE
YIELD|
ENOUGHFOR
TWO9-INCH
TARTS,684TO
700GRAMS
2-TO3-DAY
RECIPE
Sabléeisadifferenttypeof
doughthatisricherin
butterandeggyolksthan
pâtesucrée(Sweet
Dough),thusmore
crumbly(sablemeans
sand).Thisrecipecontains
almondflour,whichgives
thedougharichnutty
flavor.Becausepâtesucrée
makesasturdiercrust,you
wouldchoosetouseitif
youwantedtomake,say,a
strawberrytartthatwould
keepfor2days.Itwould
stayfirmdespitethejuice
fromthestrawberries.But
ifyouwantaflakier,
richer-tastingcrustand
youplanoneatingthetart
onthesameday,sablée
wouldbethedoughto
make.
BEFOREYOU
BEGIN
>>Getoutthe
following
equipmentand
allowallofthe
ingredientsto
cometoroom
temperature:
Digitalscale,setto
metricweights
1sifter
3smallmixing
bowls
KitchenAidor
standmixer
fittedwiththe
paddle
attachment
1bowlscraper
Plasticwrap
NOTE:Thebutter
shouldbesoft.
Sifttheflour,the
almondflour,and
the
