Sable Dough for Tart and Tartlets скачать в хорошем качестве

Sable Dough for Tart and Tartlets

Sable dough is a versatile pastry staple. Shorter (crumbly) and richer than regular pie crust (thanks, eggs), sable makes a sturdy and tasty shell for tarts and also makes excellent shortbread-type cookies. //* If you like this video, please consider liking/sharing/subscribing to help out my small channel in youtube. Thank you * Sable is the French term for “sand,” and sandy is a good description of the texture of sable dough. Sable dough is rich and buttery and sturdy enough to work as a tart shell for full-sized tarts. The egg adds additional richness and structure. It slices cleanly and has a wonderful crumbly texture. INGREDIENTS FOR SABLE DOUGH yield: 10 tartlets • 240g all purpose flour • 35 g very finely ground almond flour • 90 g icing sugar • 120 g unsalted butter (cold and cut in small cubes) • 1/2 teaspoon salt • 1 whole egg large ,60g