Vanilla Tart Dough Pâte Sablée (Sabling Method)

 Method

  1. Add butter to the mixer bowl
  2. Add flour and sugar at once
  3. Mix with paddle at low speed (3-4) (about 5 minutes)
  4. In the meantime, add vanilla to eggs
  5. Mix until the dough starts coming togeher at the bottom of the bowl
  6. Add the eggs
  7. Mix just until it comes together (about 20-30 seconds)
  8. Wrap and refrigerate

Notes:

  • Butter has to be broken into very small pieces.
  • Tart dough has more sugar and more fat, it can be rre-olled more times
  • Tart dough has longer life. Normally pie dough last for no loger than 2 days in the fridge. Tart dough can be keep in the fridge for up to 2 weeks
  • Butter can be at room temperature



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