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Pate Sablee
A cross between a Sucree and a shortbread cookie, a great crunch, sweet and a beautiful blind bake.
Course
Dessert
Cuisine
French
Keyword
pastry, pate sablee, pie crust
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
24
servings (two 9 inch crusts)
Calories
132
kcal
Author
Ashlee Marie
Ingredients
1
cup
butter, softened
1
cup
powdered sugar
1
egg yolk
1
tsp
salt
2¼
cups
all-purpose flour
US Customary
-
Metric
Instructions
In a stand mixer, or with a hand mixer, cream butter, sugar, yolk, and salt until smooth.
Add flour and slowly mix until dough is uniform.
Turn dough out and using your hands, form into two discs. Wrap and chill dough 15-30 mins (freezer 10 mins)
Roll or pat the pastry evenly in the bottom and up the sides of an 8-9 inch tart pan, cover with plastic wrap and chill 30 mins or freeze 10
if baking filled follow pie directions
for Blind Baking
preheat oven to 400
lightly prick the bottom of the pastry crust and press aluminum foil into the crust, fill with pie weights
bake for 5 mins
reduce heat to 350 and continue to bake for 10 mins, take out foil and weights
bake another 5-10 mins
Video
Nutrition
Calories:
132
kcal
|
Carbohydrates:
14
g
|
Protein:
1
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Cholesterol:
28
mg
|
Sodium:
165
mg
|
Potassium:
15
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
247
IU
|
Calcium:
5
mg
|
Iron:
1
mg