Sweet tart dough (Pâte sablée) from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 414) by Dorie Greenspan

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Notes about this recipe

  • jluvs2bake on June 30, 2023

    This is delicious & an easy dough to work with. It rolled out beautifully with plenty of dough for my 9-inch tart pan. I made the Classic Fruit Tart, and though the recipe says not to refrigerate more than 4 hours, we did because we went out of town. Today, 4 days after making it, the crust is not soggy. (If you decide to make the classic tart, fyi, the filling also was not runny. I have a note on the tart.) I'm going to try this for quick shortbread cutout cookies because it was such a smooth and delicious dough.

  • anya_sf on September 30, 2021

    Method worked very well. I made a press-in crust and there was extra dough, as Dorie said. The crust baked fully in slightly less time than stated (5 min after removing foil) and didn't shrink at all. The cookie-like texture was perfect for a fruit tart.

  • Zosia on July 25, 2015

    Sweet, shortbread-like crust is one of the easiest I've made, and foolproof too. It can be rolled out or simply pressed into the tart pan.

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