Almond Sablé Tart Shells

Almond Sablé Tart Shells

Almond Sablé Tart Shells
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AUTHOR:
YIELD: ABOUT 1125g (2# 8 oz) DOUGH - DIVIDED INTO 3 - 375g DISKS
MAKES THREE 10" (25 cm) DIAMETER TARTS
OR: 30 INDIVIDUAL TARTS - 3½" (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.

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)
  • ¼ teaspoon fine sea salt

  • 1145 grams = Total 40 oz (2# 8 oz)
INSTRUCTIONS
  1. PULSE soft butter with confectioner's sugar in Kitchen Aid (with paddle) on low speed until combined. Increase to medium speed and mix until creamy and well blended. Scrape down bowl.
  2. PROCESS granulated sugar and almond flour (TPT) in food processor until very fine.
  3. ADD almond TPT to mixer bowl and mix in on low speed.
  4. WHISK eggs with the yolk; pour into bowl with mixer running on low speed and mix until blended.
  5. PULSE in flour on low speed, ⅓ at a time, just until dough comes together. Transfer dough to counter and press together
  6. DIVIDE into 3 portions: 375 grams (13 oz) each. Shape into round disks about 6" (15 cm) in diameter, and wrap in plastic.
  7. CHILL until firm, preferably overnight. This dough freezes well; may be frozen for up to three months;
  8. 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 ⅛" (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.
  9. TO MAKE INDIVIDUAL TART SHELLS: Roll out chilled dough to slightly thinner than ⅛" (2 mm) thick. For 3½" (11.5 cm) diameter fluted tart pans, use a 4½" (11.5 cm) cutter. Line the tart pans and freeze.
  10. 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.
Recipe Ancestry Notes:
This recipe was given to me by a fellow pastry chef, Gilles Lavergne, when we worked together at Wheatleigh.
2016-05-26T15:32:32+00:00

About the Author:

Over 15 years of professional baking and dessert making experience. Former Executive Pastry Chef at The Old Inn On The Green in New Marlborough, MA. Graduate of the Institute of Culinary Education (ICE), formerly Peter Kump's New York Cooking School. Lives in Wellington, FL.

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