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Sablé pastry tart case
Makes 3 x 20cm Tarts Cakes, Bread and Pastries
Ingredients
- 70g icing sugar
- 100g caster sugar
- 280g cold, unsalted butter, diced, plus extra to grease
- 1/2tsp vanilla extract
- 1/2tsp salt
- 3 egg yolks
- 40g ground almonds
- 55g cornflour
- 400g plain flour
Method
In a mixer with the paddle attachment, combine the icing sugar, caster sugar and butter on a low speed. Add the vanilla extract, salt and egg yolks and mix until incorporated. Add the ground almonds, cornflour and flour and combine for a couple of minutes until the dough comes together and looks smooth. Flatten the dough until it is about 3-4cm thick, cover with cling film and leave in the fridge to set for at least 2 hours.
With your finger, spread a little butter around the inside of a 20cm tart mould or ring.
Roll out a disc of approx. 300g sweet pastry until 2-3mm thick. If it’s a bit soft, transfer it, flat, on to silicone baking parchment and return it to the fridge for 10–15 minutes.
Put the tart ring on a baking mat or silicone baking parchment, then place the pastry into the ring, pushing it down gently into the base. Trim the edges, rolling over them with the rolling pin and transfer to the fridge to set.
Preheat the oven to 190C/170C F/Gas 5. Bake the tart case for 12-14 minutes or until golden. Allow to cool a little before removing the tart ring.
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