Almond Sablé Tart Shells
YIELD: ABOUT 1125g (2# 8 oz) DOUGH - DIVIDED INTO 3 - 375g DISKS
MAKES THREE 10" (25 cm) DIAMETER TARTS
OR: 30 INDIVIDUAL TARTS - 3 1/2" (8.75 cm) EACH
This is a very baker-friendly dough as long as you keep it cold; if it should get a little soft, just refrigerate for awhile and then proceed. If it does happen to tear, it can easily be patched with a little piece of extra dough. The dough is very forgiving because it presses together so easily. Another thing I like about this dough is this: if you freeze it in the tart pan and bake it frozen, it is not necessary to use foil and pie weights (or beans) because it will hold its shape in the oven. The recipe uses a combination of ground almonds and sugar, which in French pastry terminology, is called TPT (tant pour tant). Translation: "so much X for so much", or equal parts, which in this case means equal parts almonds and sugar by weight. Because this dough freeezes so well, up to three months, I suggest using one disk of dough now and freezing the other two for future purposes. Note regarding the mixing of this dough: everything is mixed in a mixer, either a stand mixer such as a Kitchen Aid, or a hand-held mixer, except step number 2, where the granulated sugar and almond flour are ground fine in a food processor.
MAKES THREE 10" (25 cm) DIAMETER TARTS
OR: 30 INDIVIDUAL TARTS - 3 1/2" (8.75 cm) EACH
This is a very baker-friendly dough as long as you keep it cold; if it should get a little soft, just refrigerate for awhile and then proceed. If it does happen to tear, it can easily be patched with a little piece of extra dough. The dough is very forgiving because it presses together so easily. Another thing I like about this dough is this: if you freeze it in the tart pan and bake it frozen, it is not necessary to use foil and pie weights (or beans) because it will hold its shape in the oven. The recipe uses a combination of ground almonds and sugar, which in French pastry terminology, is called TPT (tant pour tant). Translation: "so much X for so much", or equal parts, which in this case means equal parts almonds and sugar by weight. Because this dough freeezes so well, up to three months, I suggest using one disk of dough now and freezing the other two for future purposes. Note regarding the mixing of this dough: everything is mixed in a mixer, either a stand mixer such as a Kitchen Aid, or a hand-held mixer, except step number 2, where the granulated sugar and almond flour are ground fine in a food processor.
Ingredients
- 250 grams butter softened (2 sticks + 2 Tablespoons)
- 75 grams confectioner's sugar sifted (1/2 cup + 2 Tablespoons)
- 75 grams granulated sugar 1/3 cup + 1 Tablespoon
- 75 grams almond flour 3/4 cup
- 100 grams eggs 2 large
- 20 grams egg yolks 1 large
- 275 grams unbleached all-purpose flour sifted (2 cups)
- 275 grams pastry flour or bleached all-purpose flour sifted (2 cups)
- 1/4 teaspoon fine sea salt
- 1145 grams = Total 40 oz 2# 8 oz
Instructions
- PULSE soft butter with confectioner's sugar in Kitchen Aid mixer with paddle, or use a hand-held mixer, on low speed until combined. Increase to medium speed and mix until creamy and well blended. Scrape down bowl.
- PROCESS granulated sugar and almond flour (TPT) in food processor until very fine.
- ADD almond TPT to mixer bowl and mix in on low speed.
- WHISK eggs with the yolk; pour into bowl with mixer running on low speed and mix until blended.
- PULSE in flour on low speed, 1/3 at a time, just until dough comes together. Transfer dough to counter and press together
- DIVIDE into 3 portions: 375 grams (13 oz) each. Shape into round disks about 6" (15 cm) in diameter, and wrap in plastic.
- CHILL until firm, preferably overnight. This dough freezes well; may be frozen for up to three months;
- TO MAKE LARGE 9" (23 cm) or 10" (25 cm) TART SHELL: Temper one disk (375g) of cold dough from the refrigerator about 15 minutes at room temperature. Roll out the disk of dough to a 13" round (33 cm) and a thickness of 1/8" (3 mm). Roll up on the rolling pin and lift it into the tart pan. Work quickly to keep the dough cold. Fit the dough into the tart pan, easing it into the corners, and leaving a little extra dough extended above the top of the pan. Refrigerate until dough is firm and then trim the cold dough, using a paring knife, level with the top of the pan. Freeze the dough in the pan before blind-baking or filling.
- TO MAKE INDIVIDUAL TART SHELLS: Roll out chilled dough to slightly thinner than 1/8" (2 mm) thick. For 3 1/2" (11.5 cm) diameter fluted tart pans, use a 4 1/2" (11.5 cm) cutter. Line the tart pans and freeze.
- TO BLIND-BAKE TART SHELLS: By baking frozen, you will not need foil and pie weights. NOTE: Baking times are determined by the end use of the tart shell. For tarts that will be baked again with a filling, bake less, to a very light golden brown color. If you are making a tart with a filling that is already cooked, bake to a darker golden brown. Bake frozen tart shells at 350º F (175° C). Small individual tart shells will take 18-19 minutes for a light golden brown; 20-22 minutes for a dark golden brown. Large tarts will take 24-25 minutes for light golden brown; 26-30 minutes for dark. Cool completely before filling.
Notes
This recipe was given to me by a fellow pastry chef, Gilles Lavergne, when we worked together at Wheatleigh.
Tried this recipe?Let us know how it was!
Fabulous recipe! My sister in law made it for father’s day and there wasn’t a crumb left.
I am a little confused on what appliance you are using here. This is what I am guessing: 1. is in a mixer. 2. food processor. 3. mixer. 4. mixer. 5. food processor. This is confusing because if you are doing things in two different appliances, there are no instructions on when the two parts come together.
Can I use some of this dough for a lattice top ( on a frangipane tart)
It would be nice to have cup measurements!
The cup measurements are listed at the end of each ingredient. Hope you like the recipe. Thanks for your comment. Shirl
How does freezing a disc of dough affect blind baking later? Would I be able to re-freeze the disc in the tart dish and then blind bake it frozen?
No problem Rachel. I do this all the time.
Is this four cups of flour?
Yes, Alisa, it is 4 cups of flour. 2 cups of each kind. So sorry, I overlooked your comment until now.
Hi! I want to make this beauty for Mother’s Day but I’m little confused, are you using a total of 550 grams of flour? ( 275+275) or you mean we can either use bleached or unbleached flour????
Hi Goly, I know I’m late for his tart. But, for next time, it’s 275g of each. Total 550g.
Thanks for the question. Shirl
Hi! I was just wondering what is pastry flour?
Hi Parween, pastry flour is a soft flour with a protein % between cake flour and all-purpose. If you don’t have that, I would use all bleached all-purpose flour. You can use unbleached all-purpose flour, but the tart crust will be a little tough. Thanks for the good question. Shirl
I have seen bleached and unbleached all purpose flour? What if i just use the regular all purpose flour? Will it do any harm?
See earlier response.
Hi! This seems like a lot of dough for the raspberry almond frangipani tart. Should I divide this in half to make one frangipani tart?
Mel, if you look at the top of the recipe you will see how much tart dough this recipe makes. It depends on what size tart you want to make. For example, a 10″ tart takes 375g of dough. Freeze whatever dough you have left for another project. This dough freezes well; for several months at least.